Classic Pastrami Reuben

Indulge in the ultimate deli classic, perfected in your own kitchen! This Pastrami Reuben Sandwich brings together layers of succulent, savory pastrami, crisp, tangy sauerkraut, creamy Russian dressing, and perfectly melted Swiss cheese, all nestled between slices of toasted, flavorful marble rye bread. It’s a culinary masterpiece that’s surprisingly easy to assemble and guaranteed to surpass your favorite deli creation.

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The journey to crafting an unforgettable sandwich always begins with exceptional ingredients. And for this extraordinary Pastrami Reuben Sandwich, a select few high-quality components combine to create a symphony of tender, tangy, and utterly irresistible flavors in every single bite. Forget about complicated recipes; this iconic sandwich is a testament to how simple elements, thoughtfully prepared, can achieve gourmet results.

Imagine perfectly toasted marble rye bread, its subtle caraway notes providing a robust foundation. Piled generously atop is a mound of richly seasoned pastrami, preferably homemade for unparalleled depth, complemented by brightly tangy sauerkraut. A slathering of zesty Russian dressing ties all these magnificent flavors together, while a blanket of mild, melting Swiss cheese adds a comforting, creamy finish. A quick moment under the broiler or on a griddle transforms these individual ingredients into a warm, harmonious, and utterly delicious Pastrami Reuben that you’ll be dreaming about long after the last crumb is gone.

What is a Reuben Sandwich? A Culinary Classic

The Reuben sandwich holds a storied place in American deli culture, a true icon known for its rich, layered flavors. Traditionally, a classic Reuben is crafted with thinly sliced corned beef, crunchy sauerkraut, tangy Russian dressing, and melted Swiss cheese, all served hot on grilled rye bread. Its exact origin is often debated, with claims from both Omaha, Nebraska, and New York City, but its popularity is undeniable.

While the corned beef Reuben reigns supreme in many establishments, the Pastrami Reuben offers a delightful and equally satisfying variation that is quickly gaining favor. Instead of corned beef, this version features tender, smoky pastrami, offering a slightly different spice profile that many find irresistible. Pastrami, typically made from beef navel or brisket, is cured, seasoned with a robust blend of spices (often including black pepper, coriander, and garlic), and then smoked and steamed, resulting in a wonderfully aromatic and flavorful meat. The substitution of pastrami brings a deeper, smokier nuance to the sandwich, creating a truly unique and mouthwatering experience. If you’re a fan of either corned beef or pastrami, exploring both variations is a must for any sandwich enthusiast. For those who can’t choose, some delis even offer a hybrid, like the Firehouse NY Steamer sandwich, combining both delectable meats.

Essential Ingredients for Your Perfect Pastrami Reuben

Crafting the best Pastrami Reuben Sandwich hinges on selecting the right ingredients. Each component plays a vital role in building that iconic flavor profile. Here’s a closer look at what you’ll need and how to choose them:

• Homemade Pastrami — While deli-bought pastrami can certainly work in a pinch, embarking on the journey of making your own pastrami is a truly rewarding experience. Homemade pastrami boasts a depth of flavor, tenderness, and smoky aroma that’s simply unmatched by most store-bought varieties. It’s often cured with a unique blend of spices like coriander, black pepper, garlic, and sometimes even a hint of cloves or allspice, then slow-smoked to perfection. If you opt for deli pastrami, look for thinly sliced, high-quality meat with good marbling for optimal flavor and texture. Ensure it’s fresh and has a vibrant pinkish-red color with visible spice rub.
• Sauerkraut — This fermented cabbage is non-negotiable for a Reuben. Its pungent, sour, and slightly salty notes cut through the richness of the pastrami and cheese, adding a crucial layer of tangy complexity. The key is to use well-drained sauerkraut to prevent your sandwich from becoming soggy. Excess liquid can be gently pressed out with paper towels or a clean kitchen cloth. Beyond its flavor, sauerkraut is also known for its probiotic benefits, adding a healthy touch to your indulgent meal.
• Marbled Rye Bread — The foundation of any great Reuben. Marbled rye bread is a visual and culinary delight, created by swirling light rye and dark rye doughs together. The light rye offers a classic tangy flavor, while the dark rye often incorporates notes of cocoa, coffee, or even molasses, providing a subtle sweetness and depth. The caraway seeds commonly found in rye bread add a distinctive aromatic and slightly peppery bite that perfectly complements the other strong flavors in the sandwich. A good loaf should be tender yet firm enough to hold up to the fillings, with a delightful chew.
• Russian Dressing — This creamy, tangy, and slightly spicy dressing is the essential condiment for a Reuben. Unlike Thousand Island dressing, Russian dressing typically includes horseradish, chili sauce or ketchup, mayonnaise, and sometimes Worcestershire sauce, giving it a bolder, spicier kick. Its vibrant flavor and rich texture beautifully bind all the ingredients together. While store-bought versions are available, a homemade Russian dressing is incredibly easy to prepare and allows you to adjust the sweetness, tang, and spice to your preference, ensuring optimal freshness and flavor.
• Swiss Cheese — Known for its distinctive holes and mild, nutty flavor, Swiss cheese is the traditional choice for a Reuben. It melts beautifully, creating a gooey, irresistible layer that hugs the pastrami and sauerkraut. Its subtle sweetness and gentle flavor don’t overpower the bolder components of the sandwich but rather enhance them. If Swiss cheese isn’t your favorite or isn’t available, provolone or another mild, good-melting cheese could be a suitable substitute, though the classic Reuben experience truly shines with Swiss.

Crafting Your Delicious Pastrami Reuben: Two Simple Methods

Whether you prefer the convenience of your kitchen broiler or the sizzle of a griddle, achieving a perfectly warm, melty Pastrami Reuben is straightforward. Here are two fantastic methods to get that ideal sandwich:

Method 1: The Broiler Method (Quick & Easy)

The broiler method is excellent for getting that gooey, melted cheese and warm interior quickly, ensuring your bread doesn’t get too crispy.

1. Prepare the Bread: Lay your two slices of marble rye bread on a baking sheet. You can lightly butter or brush the outside of both slices for extra crispiness and flavor, though it’s not strictly necessary for the broiler method.
2. Dress the Top Slice: Spread a generous helping of creamy Russian dressing on the underside of what will be your top slice of bread. This ensures the dressing warms slightly and melds with the cheese.
3. Assemble the Layers: On the bottom slice of bread, neatly layer your thinly sliced pastrami. On the top slice (with the dressing), layer the drained sauerkraut, followed by the Swiss cheese slices. Arranging the cheese over the sauerkraut helps it to melt and secure the sauerkraut in place.
4. Broil to Perfection: Place the assembled sandwich halves open-faced under your preheated broiler. Keep a close eye on it! Broil for 2-4 minutes, or until the cheese is beautifully melted and bubbly, the pastrami is warmed through, and the edges of the bread are lightly toasted.
5. Close and Serve: Carefully remove the baking sheet. Use a spatula to gently bring the two halves together, closing your Pastrami Reuben. Slice in half, if desired, and serve immediately to enjoy the ultimate warm and gooey sandwich!

Method 2: The Blackstone Griddle (or Skillet) Method (For a Crispy Exterior)

Using a griddle or a large skillet allows you to achieve a wonderfully crisp and buttery exterior on your marble rye, adding another layer of texture to your Reuben.

1. Butter the Bread: Lightly butter the outer side of both slices of marble rye bread. This creates that desirable golden-brown, crispy crust.
2. Spread the Dressing: On the unbuttered side of what will be your top slice of bread, spread a generous layer of Russian dressing.
3. Layer the Fillings: On one slice of bread (buttered side out), layer the sliced pastrami. On the other slice (also buttered side out), layer the well-drained sauerkraut, then top with the Swiss cheese slices.
4. Griddle It Open-Faced: Place both open-faced sandwich halves, buttered side down, onto a preheated griddle or skillet over medium heat. Toast for 3-5 minutes, or until the bread is golden brown and crispy, the cheese is thoroughly melted, and the pastrami is heated through. You might want to cover the griddle for the last minute or two to help the cheese melt perfectly.
5. Close and Enjoy: Once everything is warmed and melted, use a spatula to carefully combine the two halves. Remove from the griddle, slice in half, and serve hot! The griddle method creates a slightly richer, crispier sandwich that many find incredibly satisfying.

Chef Jenn’s Expert Tips for the Ultimate Reuben Experience

Even though the Pastrami Reuben is a simple sandwich, a few expert tricks can elevate it from good to absolutely phenomenal. Here are Chef Jenn’s insights to ensure your sandwich is nothing short of perfection:

• Ensure Perfect Melt and Warmth: A truly great Reuben features beautifully melted cheese and warm, tender meat. To achieve this, consider gently warming your pastrami in a separate skillet or in the microwave for a minute before assembling the sandwich. This pre-warming step helps the pastrami integrate better with the other components and ensures a consistently warm bite. When broiling or griddling, covering the sandwich (if using a griddle) or placing it on a lower rack (if broiling) can help the heat penetrate evenly without burning the bread.
• Master the Sauerkraut Dryness: The tangy sauerkraut is a cornerstone of the Reuben’s flavor profile, but it can also be its downfall if not prepared correctly. Excess moisture from the sauerkraut will inevitably lead to a soggy sandwich, undermining the delightful texture of the toasted rye. Always press and squeeze your sauerkraut dry using paper towels or a clean kitchen towel before adding it to the sandwich. This crucial step preserves the integrity of your bread and prevents a watery mess.
• Russian Dressing Substitutions: If you find yourself without Russian dressing, don’t despair! A quick and tasty substitute can be made from ingredients you likely already have. Combine a good quality Thousand Island dressing with a dash of hot sauce (like Tabasco or Sriracha) and a pinch of cayenne pepper. You can also mix mayonnaise, ketchup, a touch of horseradish, and a splash of Worcestershire sauce for a closer approximation of Russian dressing’s unique flavor profile. Experiment with ratios to find your perfect balance of sweet, tangy, and spicy.
• Don’t Skimp on the Butter: For a golden, crispy crust, especially when using a griddle, generously butter the outside of your rye bread slices. This not only enhances the flavor but also creates a beautiful texture contrast with the soft interior and gooey fillings.
• Slice Against the Grain (if possible): If you’re slicing your own pastrami (especially homemade), cutting it thinly and against the grain will ensure maximum tenderness and make each bite easier to manage and more enjoyable.

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Unpacking the Beauty of Marble Rye Bread

More than just a vessel for delicious fillings, marble rye bread is an integral part of the Reuben experience, offering both visual appeal and a complex flavor profile. This striking loaf is crafted by artfully rolling together two distinct rye doughs: a lighter, traditional rye and a darker, often pumpernickel-style rye. The result is the characteristic swirled pattern that gives marble rye its name.

The lighter rye dough typically contributes a classic tangy flavor with notes of caraway, which are essential for that signature deli taste. The darker dough, on the other hand, often incorporates ingredients like cocoa, coffee, or molasses, adding a subtle sweetness, a deeper color, and a more robust, earthy undertone. These elements balance beautifully with the lighter rye’s tang, creating a more nuanced and interesting flavor than a plain rye loaf. A superior marble rye bread should possess a tender, slightly chewy crumb, a pleasant aroma, and a delightfully flavorful crust. Its sturdy yet soft texture makes it the perfect choice to absorb the juices and hold together the hearty fillings of a Pastrami Reuben, ensuring that every bite is a perfect blend of tastes and textures.

Visual Step-By-Step Process for Your Pastrami Reuben

Seeing the process can make all the difference! Here’s a visual guide to assembling your Pastrami Reuben, ensuring each layer is perfectly placed for maximum flavor and enjoyment.

Pastrami Reuben Sandwich

Tender homemade pastrami, tangy Russian dressing, mild Swiss cheese, and pungent sauerkraut make this easy Pastrami Reuben Sandwich irresistibly delicious!

Course: Lunch, Main Course

Cuisine: American

Keyword: chicken sandwich, homemade pastrami, pastrami, pastrami sandwich, Reuben, reuben sandwich

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 1 sandwich

Calories: 535 kcal

Author: Chef Jenn

Ingredients

• 2 slices marble rye bread
• 2 tablespoons Russian dressing
• 1/4 cup sauerkraut (drained)
• 2 slices Swiss cheese
• 4 ounces sliced pastrami

Instructions

1. Spread a generous helping of Russian dressing on the underside of the top slice of bread.
2. Layer pastrami on the bottom slice of bread, then cheese and sauerkraut on the top slice of bread.
3. Place the sandwich open-faced under the broiler to warm through.
4. Close the sandwich and dig in!

Notes

Chef Jenn’s Tips

• A good Reuben sandwich should have nice melty cheese and should be warmed through. You can always warm the pastrami in a skillet first, before adding it to the sandwich to help.
• The tangy sauerkraut adds so much to this humble sandwich, but squeeze it dry or it’ll sog your sammy.
• If you don’t have Russian dressing, you can add a dash of hot sauce or a sprinkle of cayenne to some Thousand Island dressing.

Nutrition

Serving: 1 sandwich | Calories: 535kcal | Carbohydrates: 39g | Protein: 38g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 2137mg | Potassium: 484mg | Fiber: 5g | Sugar: 8g | Vitamin A: 361IU | Vitamin C: 45mg | Calcium: 376mg | Iron: 6mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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