Pastrami Reuben Recipe

Prepare sauerkraut

Place the drained sauerkraut in a small sieve or towel and press gently to remove excess liquid. If you prefer it warmed and mellowed, transfer sauerkraut to a small skillet with 1 tablespoon of the 1000 Island dressing and warm over low heat for 2–3 minutes, stirring—then set aside.

Assemble sandwiches

Lay out 4 slices of marble rye. Spread about 1 tablespoon of 1000 Island dressing on each slice (or 1 teaspoon Dijon on one side if using). Divide the pastrami evenly (about 4 oz per sandwich) and pile it on the dressed bread slices. Top the pastrami with about 1/4 cup warmed/drained sauerkraut per sandwich, then place two baby Swiss slices on each. Spread another tablespoon of 1000 Island on the remaining 4 bread slices and place them dressing-side down to close each sandwich.

Butter and grill

Spread about 1 tablespoon softened butter evenly on the outside of each sandwich slice (both top and bottom). Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet and press lightly with a spatula or a sandwich press. Cook 3–4 minutes per side, flipping once, until bread is golden brown and cheese has melted. If bread browns too quickly before cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and finish melting.

Finish and serve

Remove sandwiches to a cutting board. Let rest 1 minute, then slice each sandwich in half on the diagonal. Optionally sprinkle the cut surfaces with a light grind of black pepper. Serve immediately with extra 1000 Island for dipping.

If using, mix 2 teaspoons Dijon mustard into the 1000 Island for a sharper spread before assembling. Reserve extra dressing for serving alongside the sandwich.