how to make a pastrami reuben sandwich at home

The aroma of caraway seeds toasting gently in butter is forever etched in my memory. It takes me back to my grandmother’s kitchen, a sanctuary of warmth and culinary wisdom. She wasn’t a trained chef, not by any stretch of the imagination. But she possessed an innate ability to coax the most complex flavors from the simplest ingredients. Her Reuben, in particular, was legendary. It wasn’t just lunch; it was an event. The anticipation would build as she meticulously layered the ingredients, each component playing its part in a symphony of taste and texture. The sight of the melted Swiss cascading down the sides, the tangy sauerkraut glistening, and the perfectly grilled rye bread were enough to make anyone’s mouth water. I remember her saying that a truly great Reuben is a testament to patience, quality ingredients, and a generous dose of love. This recipe is an homage to her dedication, a guide to recreating that same unforgettable experience in your own kitchen. It may seem like a simple sandwich, but trust me, achieving Reuben perfection is an art worth mastering. Finding the best pastrami is paramount, sauerkraut needs to be lovingly drained, and Russian dressing should be bursting with character. Don’t rush the process; embrace the journey, and prepare to be rewarded with a sandwich that rivals even the most renowned delicatessens. This is more than just a recipe; it’s a story, a memory, a tradition passed down with pride. So, let’s get started, and I promise, you won’t be disappointed. Let’s aim for that perfect balance, each bite a little explosion of savory, tangy, and comforting flavors.

Ingredient Deep Dive

Homemade Russian Dressing Recipe (If you want that extra special touch!)

• 1/2 cup mayonnaise (full fat, please!)

• 2 tablespoons ketchup

• 1 tablespoon horseradish (prepared, not creamy)

• 1 tablespoon sweet pickle relish

• 1 teaspoon Worcestershire sauce

• 1/4 teaspoon paprika

• 1 green onion, finely chopped (optional)

• Salt and pepper to taste

Combine all ingredients in a bowl and mix well. Refrigerate for at least 30 minutes to allow the flavors to meld. Feel free to adjust the quantities of the horseradish and relish to your liking!

Substitutions & Swaps

• Pastrami: Corned beef can be substituted for a Corned Beef Reuben, also delicious. Smoked turkey also works nicely for a lighter option.

• Rye Bread: Pumpernickel bread offers a similar flavor profile but with a slightly darker hue. Sourdough can also be used, but it will significantly change the overall taste.

• Sauerkraut: Kimchi can add a spicy kick. Cabbage slaw, drained very well, also works if you really need something fast.

• Swiss Cheese: Gruyere or Emmentaler can be used for a slightly nuttier flavor. Provolone, while not traditional, melts nicely.

• Russian Dressing: Thousand Island dressing is a close cousin and a readily available substitute. For a vegan version, try using vegan mayonnaise as the base and vegan Worcestershire sauce.

• Butter: Olive oil or even mayonnaise can be used to grill the bread, but butter imparts the best flavor.

Equipment Guide

• Griddle or Large Skillet: Preferably cast iron for even heat distribution.

• Spatula: For flipping the sandwich.

• Small Bowl: For the Russian dressing (if making homemade).

• Knife: For slicing the bread and pastrami (if you’re not buying pre-sliced).

• Cutting Board: A safe space to prep your ingredients.

• Small Pan (Optional): For toasting caraway seeds.

Step-by-Step Walkthrough

1. Prepare the Russian Dressing: If making your own, combine all ingredients in a bowl and mix well. Refrigerate for at least 30 minutes.
2. Prepare the Sauerkraut: Drain the sauerkraut thoroughly. I mean REALLY thoroughly. Use your hands to squeeze out as much excess liquid as possible. This is crucial to prevent a soggy sandwich.
3. Butter the Bread: Spread butter evenly on one side of each slice of rye bread. This will be the exterior of your sandwich.
4. Assemble the Sandwich: On one unbuttered slice of bread, layer half of the Swiss cheese, then the pastrami, followed by the sauerkraut, and finally the remaining Swiss cheese. Top with the other slice of bread, buttered side up.
5. Grill the Sandwich: Place the sandwich on a preheated griddle or skillet over medium heat.
6. Cook: Cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Use a spatula to gently press down on the sandwich while grilling to ensure even cooking.
7. Rest: Remove from the griddle and let rest for a minute before slicing in half and serving immediately. Serve with the Russian dressing on the side for dipping.

Expert Tips & Troubleshooting

• Don’t Overcrowd the Pan: If making multiple sandwiches, cook them in batches to ensure even browning.

• Use Medium Heat: Cooking over high heat will burn the bread before the cheese melts.

• Press Gently: Pressing down on the sandwich while grilling helps it cook evenly and melts the cheese faster.

• Control the Moisture: A soggy Reuben is a sad Reuben. Ensure the sauerkraut is well-drained.

• Crispy Bread is Key: No one wants a soggy sandwich! Ensure the bread is adequately grilled and golden brown. A little extra butter never hurts!

• Pastrami Quality: Don’t skimp on the pastrami. A higher quality cut will pay dividends in flavor and texture.

Flavor Variations

• Spicy Reuben: Add a pinch of red pepper flakes to the Russian dressing or use a spicy sauerkraut.

• Turkey Reuben: Substitute smoked turkey for the pastrami.

• Vegetarian Reuben: Marinated and grilled portobello mushrooms make a surprisingly delicious vegetarian alternative. Use a vegan Swiss alternative as well.

• Open-Faced Reuben: Grill the bread separately and layer the ingredients on top, broiling briefly to melt the cheese.

• Reuben Egg Rolls: For a fun appetizer, chop up the ingredients and wrap them in egg roll wrappers, then fry until golden brown. Serve with Russian dressing for dipping.

Another option is, Reuben Fries. Cut potatoes into fry shapes, generously top with a mixture of sauerkraut, pastrami and Swiss cheese. Drizzle with Russian Dressing.
Bake at a high temperature until cheese is melted and potatoes are cooked.

Storage & Reheating

• Storage: Leftover Reuben sandwich is best eaten immediately. However, you can store the components separately. Keep the pastrami, sauerkraut, and Russian dressing in airtight containers in the refrigerator for up to 3 days.

• Reheating: Reheating a fully assembled Reuben is not ideal, as the bread can become soggy. Instead, reheat the pastrami separately in a skillet or microwave. Toast the bread and then assemble the sandwich with the reheated ingredients. You can then briefly grill the sandwich again to melt the cheese if desired.

FAQ Section

Q: Can I make the Russian dressing ahead of time?
A: Absolutely! In fact, I highly recommend it. Making it at least a few hours in advance allows the flavors to really meld together. It will keep in the refrigerator for up to a week.

Q: What’s the best way to drain the sauerkraut?
A: Use your hands! Place the sauerkraut in a colander and press down firmly to remove as much liquid as possible. You can also wrap it in a clean kitchen towel and squeeze. The drier the sauerkraut, the better.

Q: Can I use a panini press instead of a skillet?
A: Yes, a panini press works perfectly for making a Reuben. Just be sure not to press it down too hard, or you’ll squeeze out all the delicious filling.

Q: Can I freeze a Reuben sandwich?
A: Freezing a fully assembled Reuben is not recommended, as the texture of the bread and sauerkraut will suffer. If you want to prep in advance, freeze the pastrami separately. Thaw it completely before making your sandwich.

Nutrition Information

(Estimated per sandwich, excluding optional sides)

Disclaimer: Nutrition information is an estimate only and can vary based on specific ingredients and preparation methods. Please consult a registered dietitian or nutritionist for personalized dietary advice.