Reuben Sandwich Recipe

In a medium bowl combine 1 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp Creole or whole-grain mustard, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, and 1 tsp hot sauce. Whisk until smooth.

Add 1 tsp smoked paprika, 1 tsp cayenne pepper, 1 tsp minced garlic, 2 tbsp finely minced shallot, 2 tbsp chopped parsley, and 2 tbsp sliced green onion. Stir to combine.

Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust heat or acidity (add more lemon or hot sauce) as desired. Cover and refrigerate at least 20 minutes to let flavors meld (can be made up to 24 hours ahead).

Place 2 cups well-drained sauerkraut in a small skillet. Add 2 tbsp water and heat over medium-low, stirring, until warmed through and slightly softened, about 3–4 minutes. Drain any excess liquid before assembling. (If you prefer drier sauerkraut, warm without water and cook 4–5 minutes until some moisture evaporates.)

Lay out 8 slices of marbled rye bread. Spread about 1.5 tbsp Cajun remoulade evenly on one surface of each slice (reserve a small amount for serving).

On four of the bread slices (the remoulade side up), layer 2 oz peppered pastrami per sandwich (8 oz per sandwich total since the description requests doubling — adjust to preference). For clarity: if making 4 sandwiches, divide 16 oz pastrami so each sandwich gets 4 oz; if making 2 sandwiches, divide accordingly. For this recipe (serves 4), place 4 oz pastrami per sandwich, piled evenly.

Top the pastrami with approximately 1/2 cup warmed, drained sauerkraut per sandwich, pressing gently to compact slightly.

Place 2 slices of Swiss cheese over the sauerkraut on each sandwich (or about 2 oz sliced cheese), making sure cheese overlaps the filling for even melting.

Close sandwiches with remaining bread slices, remoulade side down. Spread about 1 tbsp softened butter on the outside face of each top bread slice and repeat on the bottom slices (about 2 tbsp butter per sandwich total).

Heat a large skillet or griddle over medium heat. Add 1 tbsp vegetable oil and swirl to coat. Place sandwiches seam-side down in the skillet (work in batches if needed). Cook 3–4 minutes until the bottom is golden-brown and crisp.

Carefully flip sandwiches. Press gently with a spatula or use a heavy pan (or sandwich press) to help the cheese melt and the sandwich compress. Cook another 3–4 minutes until the other side is golden and cheese is melted. If the bread browns before cheese melts, lower heat to medium-low and cover skillet for 1–2 minutes to finish melting.

Transfer sandwiches to a cutting board. Let rest 1 minute, then slice each sandwich in half on the diagonal. Serve immediately with extra Cajun remoulade on the side for dipping.