Miami Style Ruben Pastrami Recipe

Prep Sauerkraut

Place sauerkraut in a fine mesh sieve or clean kitchen towel and press to remove excess liquid. Measure 1 cup drained sauerkraut and set aside. Excess liquid will make the bread soggy.

Warm Pastrami

Heat a large skillet or griddle over medium heat. Add the thin-sliced pastrami in an even layer and warm 1–2 minutes per side until hot but not crisped. Remove and keep warm on a plate.

Assemble Sandwiches

Lay out 3 slices of rye bread. Spread 1 tablespoon of Russian dressing evenly on the interior of each bread slice that will contact the filling (6 tbs total used across 3 sandwiches). On each bottom slice place 4 oz (about 1/3 of the warmed pastrami) folded to fit. Top pastrami with 2 slices of imported Swiss cheese per sandwich (overlap if needed), then add approximately 1/3 cup drained sauerkraut per sandwich. Sprinkle a little coarse ground black pepper to taste over the sauerkraut. Cap with the top slice of bread.

Butter Bread

Spread about 1/2 tablespoon softened butter on the exterior face of each bread slice (top and bottom) for each sandwich, totaling ~1 tablespoon butter per sandwich (3 tbs used across 3 sandwiches). This ensures even browning when grilling.

Grill Sandwiches

Heat the skillet or griddle to medium-low (about 325–350°F / 160–175°C). Place assembled sandwiches butter-side down and press gently with a spatula or press. Cook 3–4 minutes until the bottom is golden brown. Flip carefully and cook another 3–4 minutes until the second side is golden and the Swiss cheese is fully melted. If cheese needs extra melting, cover the skillet with a lid for 30–60 seconds after flipping.

Rest & Slice

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal. This short rest keeps fillings from spilling while still serving hot.

Serve each sandwich with a dill pickle spear on the side. Offer extra Russian dressing at the table if desired.