Reuben Rolls + Table Sauce Recipe

Mix sauce

In a medium bowl, combine mayonnaise, prepared horseradish, sweet pickle relish, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, kosher salt, black pepper and lemon zest (if using). Whisk until uniform. Taste and adjust: add more horseradish for heat or more relish for sweetness.

Cover and refrigerate at least 30 minutes to let flavors meld. This can be made up to 2 days ahead.

Sauté aromatics

In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add the thinly sliced onion and cook, stirring occasionally, until translucent and just beginning to brown, about 6–8 minutes.

Braise

Add drained sauerkraut, beer, caraway seeds, brown sugar and 1/2 tsp black pepper to the skillet. Stir to combine, bring to a gentle simmer, then reduce heat to low. Cook, stirring occasionally, for 10–12 minutes until flavors meld and liquid reduces slightly.

Remove from heat and let cool to room temperature. Transfer to a container and refrigerate until chilled, at least 1 hour. If desired, adjust seasoning before serving.

Preheat and prepare bread

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease. Using a rolling pin, gently flatten each slice of marbled rye between two sheets of wax paper or plastic wrap until about 1/8-inch thick—be careful not to tear. Lightly dust with 1 tsp flour if the bread is very sticky.

Butter and mustard

Spread about 1/2 tablespoon softened butter evenly over one side of each flattened bread slice. On the opposite side, spread about 3/4 teaspoon Dijon mustard (adjust to taste). The buttered side will be the outside of the roll.

Layer filling

On the mustard side of each slice, lay approximately 1.5 ounces shaved pastrami (12 oz total divided by 8 slices ≈ 1.5 oz each). Top the pastrami with about 1 ounce grated Gruyere (and a small slice or two of Swiss if using) so each roll has good cheese coverage but can still be closed.

Roll and seal

Starting at one edge, roll each slice tightly to enclose the filling and place seam-side down on the prepared baking sheet. Brush the outside of each roll lightly with beaten egg (egg wash) to help them brown and hold together. If desired, sprinkle tops with sesame or poppy seeds.

Bake

Bake in the preheated 400°F oven for 10–14 minutes, until the bread is crispy and golden and the cheese is melted. Rotate the pan halfway through for even browning. If rolls start to brown too quickly, lower oven to 375°F and continue until done.

Remove from oven and let rest 2–3 minutes before transferring to a serving platter.

Place chilled beer-braised sauerkraut in a small bowl or on the platter beside the Reuben rolls.

Serve the Reuben rolls warm with Table Sauce on the side for dipping. Garnish sauce or sauerkraut with chopped fresh parsley if desired. Makes about 8 rolls; each roll is a good appetizer portion—serve 2–3 per person.