Description

A classic Reuben Sandwich featuring homemade pastrami, tangy quick sauerkraut, and creamy Russian dressing layered between toasted light rye bread slices with melted Swiss cheese. This recipe offers a perfect balance of savory, spicy, and tangy flavors, ideal for a hearty and satisfying meal.

Ingredients

Scale

Pastrami

1 kg / 2 lb homemade pastrami

Bread and Cheese

10 slices light rye bread
10 slices Swiss cheese
Butter, for spreading

Quick Sauerkraut

1 tbsp grapeseed oil
1/2 onion, thinly sliced
350 g / 12 oz white cabbage, thinly shredded (1/4 large head, 6 – 8 big handfuls)
1 1/4 cups (300 ml) cider vinegar
1/3 cup (85 ml) water
1 tsp salt
2 tsp sugar
1 tsp caraway seeds (optional)

Russian Dressing

1 tbsp onion, finely minced
1 tbsp dill pickle/gherkin, finely minced
3/4 cup mayonnaise
1/4 cup sour cream (can substitute more mayonnaise)
2.5 tbsp sriracha, spicy ketchup, or chili sauce (or 1/4 cup ketchup + 2 tsp Tabasco)
3 tsp horseradish (jarred), to taste
1 tsp Worcestershire sauce
1/4 tsp sweet paprika

Instructions

Prepare Russian Dressing: In a bowl, mix finely minced onion, dill pickle or gherkin, mayonnaise, sour cream, sriracha or alternate spicy sauce, horseradish, Worcestershire sauce, and sweet paprika. Refrigerate for at least 20 minutes to allow flavors to meld. The dressing keeps for up to 2 weeks in the fridge.
Make Quick Sauerkraut: Dissolve sugar and salt in cider vinegar. Heat grapeseed oil in a large pot over medium heat. Add thinly sliced onion and cook for 2 minutes until softened but not browned. Add shredded cabbage, cider vinegar mixture, water, and caraway seeds if using. Toss to combine, then cover and cook on low heat for 15 minutes, stirring once after 10 minutes. Transfer mixture including liquid to a container and cool until just warm. Store in fridge up to 2 weeks.
Prepare Pastrami: Thinly slice cold pastrami. Place slices in a container with a couple tablespoons of reserved pastrami cooking liquid to keep moist. Warm the pastrami by microwaving or alternatively warming covered with foil in the oven until heated through.
Assemble Reuben Sandwich: Preheat grill or broiler to medium-high, with rack placed about 25 cm (10 inches) from the heat. Toast rye bread slices lightly, then spread butter on each slice. Add 1 tablespoon of Russian dressing to each slice. Place warmed pastrami on half the slices, letting excess juices drip off beforehand. Top pastrami with a generous amount of the quick sauerkraut. Add a slice of Swiss cheese on top of the sauerkraut and also on the other slice of bread that already has dressing.
Melt Cheese and Serve: Place assembled bread slices under the grill until the Swiss cheese has just melted. Remove from heat, sandwich together, and serve hot for a delicious and hearty Reuben sandwich experience.

Notes

Note 1: Homemade pastrami is preferred for best flavor, but store-bought can be substituted.
Note 2: Caraway seeds add traditional flavor to sauerkraut but can be omitted if unavailable or undesired.
Note 3: Adjust spice level in Russian dressing by choosing your preferred hot sauce or amount of horseradish.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Sandwich
Method: Grilling
Cuisine: American

Keywords: Reuben sandwich, pastrami sandwich, sauerkraut, Russian dressing, grilled sandwich, Swiss cheese, rye bread