The classic and popular Pastrami Reuben Sandwich Recipe made famous by Jewish delis. Rye bread packed with corned beef, slices of cheese, Russian dressing, and sauerkraut and toasted until warm and golden.
Table of Contents
Why You Will Love This Recipe
The Pastrami Reuben Sandwich is a classic deli-style sandwich that features layers of pastrami, Swiss cheese, sauerkraut, and Russian dressing, all grilled between slices of rye bread.
It is widely believed to have been invented in the United States, likely in the 1920s or 1930s, and possibly by Reuben Kulakofsky in Omaha.
The classic Reuben sandwich gained popularity in the Jewish delis of New York City before spreading to other parts of the country.
It is a great way to use leftovers from St. Patrick’s Day like homemade pastrami! And you can get the ingredients from your local grocery store deli counter any time of year.
Ingredients
You can find quantities in the full recipe card at the bottom of the post.
Let’s talk about what we are using in this beef sandwich!
Pastrami – You can get it from your local grocery deli. Leftover corned beef is also perfect for this recipe!
Sauerkraut
Swiss Cheese – the traditional cheese used, but if you do not like Swiss you can also use provolone or mozzarella
Russian Dressing – I love to make an easy homemade Russian Dressing for this sandwich. You can also use Thousand Island dressing. Russian Dressing is a sauce made with mayonnaise, ketchup or chili sauce, horseradish, Worcestershire sauce, and spices.
Rye Bread – -I love to use a marbled rye for its beauty and balance of heavy rye flavor with a milder bread. Use two slices of bread per sandwich.
Making the Pastrami Reuben Sandwich Recipe
I like to build the grilled sandwich on a plate so that I am not rushing when building it inside of a hot skillet.
Grab two slices of hearty rye bread for each sandwich. Spread butter on one side of each slice of bread which will help us brown the bread.
Place one slice butter side down and on the second side, spread half of the dressing.
Then layer your corned beef slices followed by the cheese and sauerkraut.
With the second slice of bread, coat the one side with the remaining dressing and press dressing side down onto the sandwich. Butter the top side.
In a large skillet over medium heat to medium-high heat, add the sandwich and cook until browned, approximately 2-3 minutes. (I tend to use medium-high heat but use what you are comfortable with and adjust if it is cooking too fast or slow).
Use a spatula and your hand to flip the sandwich over, quickly, to keep it held together.
Continue cooking another 2-3 minutes until the second side is golden brown and the cheese melts.
You could also assemble this delicious sandwich and then cook it in a panini press or grill press.
The pastrami sandwiches are delicious served with potato salad or potato chips.
Modifications and Substitutions
Mustard and pickles (or dill relish) are popular additions to this sandwich.
Not a fan of Swiss? You can also use provolone or mozzarella.
FAQs
Is pastrami the same as corned beef?
Pastrami and corned beef are practically the same thing. Corned beef is made from the leaner flat cut of a brisket. Pastrami is made from the point of the brisket, which contains more fat.
Some people believe that they are very different: that pastrami has more of a smoked flavor.
What is the difference between Thousand Island and Russian dressing?
Thousand Island and Russian dressings are practically the same thing. The primary difference is Russian dressing uses some horseradish while Thousand Island does not.
More Sandwich Recipes
Sandwich Recipes
Pastrami Reuben Sandwich Recipe
Equipment
Ingredients
- 4 ounces pastrami or corned beef
- ¼ cup sauerkraut
- 2 slices Swiss cheese
- 2 Tablespoons Russian dressing or Thousand Island
- 2 slices rye bread
- butter spreadable or softened
Instructions
- Heat a large nonstick skillet over medium heat.
- Butter one side of one piece of bread and place it on a plate, butter side down. On the other side of that bread, spread 1 Tablespoon of the Russian dressing across it.2 slices rye bread, butter, 2 Tablespoons Russian dressing
- Place the pastrami (corned beef) across the spread.4 ounces pastrami
- Place two slices of cheese over the meat.2 slices Swiss cheese
- Spread the sauerkraut across the cheese.¼ cup sauerkraut
- Spread the remaining 1 Tablespoon of dressing on one side of the remaining piece of bread. Press that bread dressing side down onto the sandwich.
- Butter the top piece of bread.
- When the skillet is hot, lift the sandwich up and place in the skillet. Cook until toasted brown, approximately 2-3 minutes.
- Use the spatula to flip the sandwich over. Toast the remaining side until browned and the cheese is melted, another 2-3 minutes.
- Remove from the skillet. Cut in half if desired and serve.
