Name: Pastrami Reuben Sandwich
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 8 oz (225 g) sliced pastrami; 4 slices rye bread; 4 slices Swiss cheese; ½ cup sauerkraut, well drained; ¼ cup Russian or Thousand Island dressing; 2 tbsp butter, softened; 1 tsp Dijon mustard, optional

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If you are a fan of world-class deli classics, nothing hits the spot quite like a hot, buttery pastrami Reuben sandwich. This towering masterpiece brings together layers of warm pastrami, melted Swiss cheese, tangy sauerkraut, and rich Russian dressing pressed tightly between golden slices of rye bread. While food purists sometimes debate whether a true Reuben requires corned beef, substituting tender pastrami introduces a deep, smoky complexity that elevates every bite.

Making a restaurant-quality pastrami Reuben sandwich at home is remarkably simple, provided you know a few fundamental kitchen techniques. The interplay of flavors—salty meat, sour cabbage, creamy dressing, and earthy rye—creates an unforgettable comfort food experience. In this ultimate recipe guide, we will explore what makes this legendary sandwich so special, delve into its origins, break down the ingredient list step-by-step, discuss delicious variations, and answer common questions so you can achieve golden, crispy perfection every time.

What is Pastrami Reuben Sandwich?

At its core, a pastrami Reuben sandwich is a heated, grilled sandwich composed of cured meat, Swiss cheese, sauerkraut, and a mayonnaise- or tomato-based dressing served on rye bread. What separates this particular version from other warm sandwiches is the incredible balance of contrasting textures and tastes.

The foundation begins with hearty rye bread, traditionally flavored with caraway seeds, which provides an earthy aroma. Inside, generous slices of pastrami are piled high alongside thinly sliced Swiss cheese. Sauerkraut adds a sharp, acidic punch that cuts through the richness of the meat and cheese, while Russian or Thousand Island dressing provides a smooth, sweet, and tangy finish. When grilled on a hot skillet with plenty of butter, the exterior turns crisp and toasted while the interior melts into a cohesive, savory delight.

Origin of Pastrami Reuben Sandwich

The history of the Reuben sandwich is wrapped in fascinating culinary debate, with two prominent origin stories emerging from the early twentieth century.

The Omaha Hotel Story

One popular legend claims the sandwich was invented during a weekly poker game at the Blackstone Hotel in Omaha, Nebraska. According to local lore, a grocer named Reuben Kulakofsky asked the hotel proprietor, Charles Schimmel, to craft a warm sandwich featuring corned beef, sauerkraut, and Swiss cheese. The hotel chef, Bernard Schimmel, put his own spin on the dish by adding Thousand Island dressing and grilling it on rye bread. It became an instant hit, quickly earning a permanent spot on the hotel menu.

The New York Deli Claim

Another compelling story points to Arnold Reuben, the owner of Reuben’s Delicatessen in New York City. Legend has it that around the late nineteen tens, a hungry actress walked into the deli late at night and asked for a custom creation. Reuben combined ham, roast turkey, Swiss cheese, coleslaw, and dressing between slices of rye. Over time, the recipe evolved into the hot, cured meat and sauerkraut variation we adore today.

Regardless of which story holds the absolute truth, substituting pastrami for traditional corned beef became a celebrated variation in Jewish-style delis across North America. Pastrami undergoes an extra step of rub seasoning and smoking after curing, giving the sandwich a bold, peppery kick that millions of food lovers prefer over the original.

Ingredients with Quantity: Pastrami Reuben Sandwich

To assemble two generous, deli-style sandwiches, you will need the following exact ingredients:

Eight ounces of thinly sliced deli pastrami
Four slices of sturdy rye bread or marble rye
Four slices of real Swiss cheese
One half cup of high-quality sauerkraut
One quarter cup of Russian dressing or Thousand Island dressing
Two tablespoons of unsalted butter, softened to room temperature
One teaspoon of Dijon mustard, optional for extra zest

Step by Step Direction and Preparation Method: Pastrami Reuben Sandwich

Pastrami Reuben Sandwich

Creating the ultimate warm deli sandwich requires careful assembly so the bread remains crisp while the filling heats through completely. Follow these step-by-step instructions for perfect results.

Step One: Removing Moisture from the Sauerkraut

The most crucial step in avoiding a soggy sandwich is eliminating excess liquid from the cabbage. Place your measured sauerkraut into a fine-mesh strainer or squeeze it inside a clean kitchen towel over the sink. Press out as much moisture as humanly possible before setting the sauerkraut aside in a small bowl.

Step Two: Warming the Meat

Cold meat straight from the refrigerator can prevent the cheese inside your sandwich from melting properly during grilling. To fix this, place a skillet over low heat and gently warm the sliced pastrami for one to two minutes until hot and pliable. Alternatively, wrap the meat in paper towels and microwave it for fifteen seconds.

Step Three: Assembling the Layers

Lay your four slices of rye bread out flat on a clean cutting board. Spread one tablespoon of Russian or Thousand Island dressing evenly across one side of each slice. If you choose to use Dijon mustard, spread a thin layer over two of the bread slices.

Begin building the sandwich layers strategically:

Place one slice of Swiss cheese on top of the dressing on each slice of bread. Using cheese on both sides acts as a moisture barrier that protects the bread.
Divide the warmed pastrami evenly between two of the bread slices, piling it gently.
Top the pastrami with the thoroughly drained sauerkraut.
Close the sandwiches by placing the remaining bread slices, cheese-side down, over the sauerkraut.

Step Four: Buttering the Exterior

Using a butter knife, spread the softened butter smoothly over the top exterior slice of bread on each sandwich, ensuring you coat the edges completely for an even, golden crust.

Step Five: Grilling to Golden Perfection

Heat a cast-iron skillet, heavy stainless-steel pan, or griddle over medium-low heat setting. Place the sandwiches buttered-side down onto the warm cooking surface. Immediately butter the top, unbuttered bread slices using the remaining softened butter.

Cook the sandwiches slowly for roughly three to four minutes on the first side. Press down gently with a spatula to encourage even contact with the heat. Flip carefully once the bottom turns a deep, golden brown color. Grill the second side for another three to four minutes until the bread is crisp and the Swiss cheese is thoroughly melted around the warm pastrami.

Step Six: Slicing and Serving

Remove the hot sandwiches from the pan and place them on a wooden cutting board. Allow them to rest for one minute so the cheese settles slightly. Slice diagonally with a sharp serrated knife and serve immediately alongside dill pickles, potato chips, or a cold side salad.

Variations for the Pastrami Reuben Sandwich

While the standard combination is undeniably delicious, you can tailor this classic recipe to match your personal tastes or ingredient availability.

The Classic Corned Beef Swap

If you want to experience the original traditional variation, simply swap the pastrami for an equal amount of sliced corned beef. Corned beef offers a milder, saltier profile without the heavy black pepper and smoked notes of pastrami.

The Rachel Sandwich

A famous variation known as the Rachel replaces the pastrami with sliced roast turkey and swaps the sauerkraut for creamy coleslaw. This produces a slightly lighter, sweeter sandwich while maintaining the crispy, grilled rye texture.

Cheese and Dressing Alternatives

If Swiss cheese feels too mild, try using aged Gruyère or Emmental for a richer, more complex melted layer. For the dressing, authentic Russian dressing offers a spicier, horseradish-infused kick, whereas Thousand Island provides a sweeter, pickle-relish-forward flavor profile.

Frequently Asked Questions: Pastrami Reuben Sandwich

What is the difference between pastrami and corned beef?

Both meats typically come from beef brisket and undergo a brine curing process. However, after curing, corned beef is boiled or simmered in liquid, whereas pastrami is coated in a heavy spice rub featuring cracked black pepper and coriander before being smoked and steamed.

How do I stop my sandwich from getting soggy?

Sogginess is caused by wet sauerkraut and cold ingredients. Always squeeze your sauerkraut completely dry before building the sandwich. Additionally, layering slices of Swiss cheese directly against the bread creates a protective barrier against moisture.

What is the best type of bread for a Reuben?

Traditional seeded rye bread or marble rye is ideal. The density of rye holds up well against warm meat and heavy dressings, while caraway seeds contribute the signature savory aroma associated with classic deli sandwiches.

Mastering the pastrami Reuben sandwich at home gives you access to a timeless comfort food that rivals any iconic deli. By draining your sauerkraut, warming your meat, and grilling slowly over medium-low heat, you guarantee a crispy, melted sandwich packed with unforgettable flavor. Serve it hot with pickles on the side and enjoy a true culinary masterpiece in your own kitchen.