Pastrami Brisket Reuben Sandwich Recipe

Name: Chuckwagon BBQ & Burgers Pastrami Brisket Reuben Sandwich Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices rye bread slices (thick-cut); 1 lb thinly sliced pastrami; 8 slices Swiss cheese slices; 2 cups sauerkraut, drained and lightly squeezed; 4 tbs unsalted butter, softened; 0.5 cups mayonnaise; 2 tbs ketchup; 1 tsp prepared horseradish; 0.5 tsp Worcestershire sauce; 1 tbs sweet pickle relish; 0.5 tsp apple cider vinegar; 1 tsp hot sauce (optional); 0.25 tsp salt; 0.125 tsp black pepper; 4 pieces dill pickle spears; 4 oz potato chips

Inspired by Chuckwagon BBQ & Burgers

Time30m

Serves4

Make Pastrami Brisket Reuben Sandwich Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwich

8 slices rye bread slices (thick-cut)

1 lb thinly sliced pastrami

8 slices Swiss cheese slices

2 cups sauerkraut, drained and lightly squeezed

4 tbs unsalted butter, softened

Russian (Reuben) Dressing

1/2 cups Mayonnaise

2 tbs Ketchup

1 tsp prepared horseradish

1/2 tsp Original Worcestershire Sauce

1 tbs sweet pickle relish

1/2 tsp Apple cider vinegar

1 tsp hot sauce (optional)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional Garnish / Serving

4 pieces dill pickle spears

4 oz potato chips

Method

Russian (Reuben) Dressing

Make dressing

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1 tablespoon sweet pickle relish, 1/2 teaspoon apple cider vinegar, and 1 teaspoon hot sauce (if using). Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or heat as desired. Chill while assembling sandwiches.

Sandwich

Prepare sauerkraut

Place 2 cups sauerkraut in a fine mesh sieve and press to remove excess liquid, or squeeze lightly with your hands until it's damp but not dripping. This prevents soggy bread when grilling.

Butter bread

Spread about 1/2 tablespoon softened butter on one side of each of the 8 rye bread slices (total ~4 tablespoons). The buttered side will be the outside for grilling.

Assemble sandwiches

Place 4 slices of bread butter-side-down on a work surface. Spread about 1 tablespoon Russian dressing evenly on each slice. Layer 2 slices Swiss cheese on each, then divide 4 ounces (about 1/4 lb) pastrami per sandwich (so roughly 4 oz per sandwich if making 2 large sandwiches) arranging meat evenly. Top the pastrami with about 1 cup drained sauerkraut per sandwich, then another 2 slices Swiss cheese on top of the kraut to help hold everything when grilling. Close with the remaining bread slices, butter-side-up.

Grill sandwiches

Heat a large skillet, griddle, or cast-iron pan over medium-low to medium heat. Place assembled sandwiches in the pan, pressing gently with a spatula or weighted press. Cook for 3–5 minutes per side, flipping once, until the bread is golden brown and crisp and the cheese is fully melted. If bread is browning before cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and melt cheese without burning bread.

Rest and serve

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich diagonally. Serve hot with dill pickle spears and potato chips on the side and extra Russian dressing for dipping.