New York Reuben Recipe
Sliced NY-deli style pastrami, Swiss cheese, sauerkraut and Russian dressing on fresh marble rye bread.
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Ingredients
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Sandwich Ingredients
Russian Dressing
Optional (serve on side)
Method
Russian Dressing
Make dressing
In a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp prepared horseradish, 1 tbsp sweet pickle relish, 1/2 tsp Worcestershire sauce, 1 dash hot sauce and 1/2 tsp fresh lemon juice. Whisk until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper, taste and adjust balance (add more horseradish for heat or more relish for sweetness). Refrigerate while preparing sandwiches so flavors meld.
Sandwich Assembly and Cooking
Drain sauerkraut
Place sauerkraut in a fine mesh sieve and press gently with the back of a spoon to remove excess liquid. If very wet, blot with paper towel. This prevents soggy bread.
Warm pastrami (optional)
For best deli-style warmth, heat a skillet over medium for 1–2 minutes. Add pastrami slices in a single layer and warm 30–60 seconds per side until just heated through and slightly glossy. Work in batches to avoid crowding. Alternatively, briefly steam slices covered for 1–2 minutes.
Butter bread
Spread softened butter evenly on one side of each of the 8 slices of marble rye. The buttered sides will be the exterior for grilling.
Assemble sandwiches
Place four bread slices butter-side down on a work surface. Spread about 1.5 tbsp Russian dressing on each slice. Top each with 2 oz (about 1/4 lb divided across 4 sandwiches) warmed pastrami (approximately 4 oz per sandwich if using 1 lb total for 4 servings), then place two slices of Swiss cheese over the meat. Evenly divide 3/8 cup (about 6 tbsp) drained sauerkraut among the four sandwiches, placing it atop the cheese. Finish with the remaining bread slices, butter-side up.
Grill sandwiches
Heat a large skillet or griddle over medium-low to medium heat. Place assembled sandwiches in the pan and cook gently for 3–4 minutes per side, pressing lightly with a spatula or using a weighted press, until bread is golden brown and cheese is melted. If bread browns before cheese melts, cover pan for 1–2 minutes to trap steam and help cheese melt. Flip carefully and brown the other side. Total cook time should be about 6–8 minutes per sandwich.
Rest and slice
Transfer sandwiches to a cutting board and let rest 1 minute. Using a sharp knife, cut each sandwich diagonally (or down the middle) and secure with a toothpick if desired.
Serve
Serve each New York Reuben hot with extra Russian dressing on the side if desired, plus optional dill pickle spears and chips or fries.