Pastrami Reuben Recipe
Make Pastrami Reuben Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Sauce (Thousand Island / Russian-style)
Reuben Fillings
Method
Sauce (Thousand Island / Russian-style)
- 1
Make the sauce
In a medium bowl combine 1 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk thoroughly until smooth and fully incorporated. Taste and adjust seasoning — add a little more horseradish or hot sauce for bite, or extra relish for sweetness. Cover and refrigerate while you prepare the rest (sauce can be made up to 3 days ahead).
Reuben Fillings
- 2
Prepare sauerkraut
Place 2 cups sauerkraut in a fine-mesh sieve and press with the back of a spoon to remove excess liquid. Alternatively, wrap in a clean kitchen towel and squeeze to remove moisture. Transfer to a bowl and, if you prefer a milder flavor, heat briefly in a small skillet over medium heat for 1–2 minutes to take the sharp edge off; let cool slightly.
Sandwich Assembly and Cooking
- 3
Assemble sandwiches
Lay out 8 slices rye bread. Spread about 1 tablespoon of the prepared sauce evenly on one side of each slice (reserve remaining sauce for serving). On four slices (these will be the bottom halves), place one slice Swiss cheese each, then divide the drained sauerkraut evenly over the cheese (about 1/2 cup per sandwich). Pile approximately 4 ounces (about 1/2 cup loosely packed) thinly sliced pastrami on top of the sauerkraut, then top with a second slice of Swiss cheese. If desired, add 2 pickle slices on top of the cheese. Close each sandwich with the remaining bread slices, sauce side down.
- 4
Butter and grill
Spread about 1/2 tablespoon softened butter on the outside of each top and bottom slice of bread (total about 4 tablespoons per two sandwiches, adjust as needed). Heat a large skillet or griddle over medium heat until hot. Place two assembled sandwiches in the skillet (don’t overcrowd). Cook 3–4 minutes per side, pressing gently with a spatula, until bread is deep golden brown and cheese is melted. If bread browns before the cheese melts, reduce heat to medium-low and cover the skillet with a lid or a sheet pan for 1–2 minutes to trap heat and finish melting the cheese. Repeat with remaining sandwiches, adding a touch more butter to the pan if needed.
- 5
Finish and serve
Transfer cooked sandwiches to a cutting board. Let rest 1 minute, then cut each sandwich in half diagonally. Serve hot with extra sauce on the side and dill pickles or kettle chips, if desired.