Mimi's Classic Reuben Recipe
Pastrami, sauerkraut, Swiss cheese, and Thousand Island dressing
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Ingredients
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Sandwiches (makes 4 sandwiches)
Sauerkraut & Drain/Heat
Thousand Island Dressing
Optional garnish & serving
Method
Thousand Island Dressing
- 1
Make dressing
In a small bowl combine 1/2 cup mayonnaise, 3 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp white wine vinegar, 1/2 tsp Worcestershire sauce, 1 tsp finely minced onion, 1/4 tsp sugar, 1/8 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate for at least 15 minutes to let flavors meld while preparing other components.
Sauerkraut
- 2
Drain and warm sauerkraut
Place sauerkraut in a fine-mesh strainer and press to remove excess liquid. Heat 1 tbsp butter in a small skillet over medium heat. Add drained sauerkraut and sauté 2–3 minutes until warmed through. Stir in 1/2 tsp caraway seeds (if using) and 1/4 tsp black pepper. Cook another 30–60 seconds. Remove from heat and keep warm.
Assemble & Grill Sandwiches
- 3
- 4
Assemble sandwiches
Place 4 slices of bread butter-side-down on a work surface. Spread about 1 to 1.5 tbsp Thousand Island dressing evenly on each slice. Top each with 2 slices Swiss cheese, about 4 oz (roughly 4 oz per sandwich from the 1 lb pastrami total) folded sliced pastrami to cover, then divide the warm sauerkraut evenly over the meat. Top with the remaining slice of bread, butter-side-up.
- 5
Grill sandwiches
Place sandwiches in the preheated skillet. Cook over medium heat 3–5 minutes per side, pressing gently with a spatula or using a heavy pan to weigh them down, until bread is golden brown and cheese is melted. If bread is browning before cheese melts, reduce heat to low and cover skillet for 1–2 minutes to help cheese melt through.
- 6
Rest and slice
Transfer grilled sandwiches to a cutting board. Let rest 1 minute, then slice each sandwich in half on the diagonal and serve immediately with dill pickle spears and chips or fries if desired.