The Ultimate Pastrami Reuben Sandwich Recipe first time I made a Reuben, I burned the rye, overloaded the kraut, and somehow somehow the pastrami was cold. I’d served it to a chef friend, too. He just nodded politely, chewed, and said, “Well, it’s a… version.” Brutal.
But I got obsessed.
Because when you get a Pastrami Reuben right? It’s divine. Hot, melty, tangy, crisp, fatty, sharp it punches every taste bud you got. A sandwich that’s got no business being this complex, but it is. And when it’s bad? It’s soggy and sad and you regret everything.
This one? This one’s the real deal. We’re talkin’ piles of pastrami, buttery rye with a crisp edge, Swiss that melts like a blanket, and a Russian dressing with bite. No shortcuts. No limp bread. Just the real thing done right.
Let’s get into it.
What Is a Pastrami Reuben (and Why’s It Special)?
The Reuben is a hot sandwich layered with meat, Swiss cheese, sauerkraut, and Russian (or Thousand Island) dressing, grilled between slices of rye bread. Classic version uses corned beef.
But the pastrami twist? That’s where things get chewy and smoky and rich. Pastrami, with its peppery bark and deep smoke, brings a complexity corned beef just… doesn’t.
It’s a deli icon American-Jewish meets immigrant fusion, born somewhere between NYC and the Midwest, depending on which legend you believe.
What makes it magical isn’t just the ingredients, though. It’s the balance. Salty, sour, creamy, crunchy, melty. Hit all five and you’re golden.
Now ingredients.
Ingredients & Substitutions
For the Sandwich (Makes 2 monster Reubens):
- 8 slices good rye bread (seeded if you want that bite)
- 1/2 lb. sliced pastrami (the fattier cuts have soul)
- 4 slices Swiss cheese (get Emmental or Gruyère if you fancy)
- 1 cup sauerkraut, drained very well
- 2–3 tbsp unsalted butter, softened
For the Russian Dressing:
- 1/4 cup mayo
- 2 tbsp ketchup
- 1 tbsp horseradish (fresh if you got it)
- 1 tsp Worcestershire
- 1 small garlic clove, grated
- Pinch of smoked paprika
- Salt & black pepper to taste
Substitutions & Tips:
- Bread: Can’t get rye? Go marble rye, pumpernickel, or thick sourdough. Just don’t use supermarket white bread she’ll fall apart like wet paper.
- Pastrami: Can’t find it? Brisket pastrami or smoked turkey pastrami works. Corned beef if you must, but don’t call it a Pastrami Reuben then, eh?
- Cheese: Swiss is the classic, but a sharp provolone can slap if you’re short.
- Sauerkraut: Make sure it’s fermented, not just pickled. The funk makes the difference.
Step-by-Step Instructions
1. Drain and Dry the Sauerkraut
This step gets skipped all the time. Big mistake.
Wet kraut will sog up the bread faster than you can cry “where’s the crunch?” Press it in a paper towel or cheesecloth. Squeeze it like it owes you money.
Set it aside.
2. Mix the Russian Dressing
In a bowl, stir all the ingredients until smooth. Taste it. Needs more kick? Add horseradish. Too sharp? A pinch of sugar rounds it off.
Let it sit 10 minutes so the garlic softens and flavors mingle.
3. Heat the Pastrami
You do not want cold pastrami on your hot sandwich. That’s a crime.
Option 1: Steam it briefly like 30 seconds in a covered pan with a splash of water.
Option 2: Microwave with a damp towel for 30 seconds.
Option 3 (if you’re a savage): Toss it straight in the pan.
Bottom line: hot meat. Not warm. Hot.
4. Assemble the Sandwich
Lay out your bread. Butter the outsides generously don’t skimp.
Inside? Slather Russian dressing on both slices. Then layer like this:
Cheese → Pastrami → Kraut → Cheese.
Yup cheese on both sides traps the kraut so it doesn’t escape. Like a grilled cheese with a secret.
5. Grill Like a Pro
Get a skillet or griddle going medium-low. You’re not burning toast here you’re coaxing golden crispness.
Place the sandwich, press with a spatula or a grill weight. Let it go slow. You want the bread golden, not dark brown. Flip once. About 3–4 minutes per side.
Cheese should be oozy. Bread? Shatteringly crisp. Kraut? Warm but not soggy.
Pull it off and let it rest 30 seconds. Just like meat it needs a beat to settle.
Cooking Techniques & the Science Behind Them
Butter on the outside.
Why? It crisps better than mayo, and gives that signature toast. Also tastes better with rye.
Why low heat?
High heat burns the bread before the cheese melts. Low lets everything heat gently and evenly.
Why layer cheese on both sides?
It acts as edible glue. Without it, the kraut slips, the pastrami slumps, and you’re left with a sad stack of parts.
Use cast iron if possible.
Even heat, great crust, and it holds temp like a dream.
Fermented kraut > vinegar kraut.
Lacto-fermentation gives more umami, complexity, and plays off the fatty meat like magic. If your kraut’s just sour? You’re missing half the point.
Serving & Pairing Suggestions
Cut it diagonal. Always.
It’s not just aesthetic. You get better edge bites and see the glorious cross-section.
Serve with:
- Half-sour pickles (crunchy, not limp)
- Kettle chips or latkes
- A cold, crisp pilsner or malty brown ale
- Or if you’re fancy a dry Riesling. Wild, but it works.
Garnish with extra dressing on the side if you’re generous. Or stingy, depending on how many people are watching.
Also… don’t serve this cold. Ever. Seriously.
FAQs About The Ultimate Pastrami Reuben Sandwich Recipe
1. Can I make this ahead of time?
You can prep the components, but don’t assemble or grill until you’re ready to eat. Reubens don’t hold up go limp fast.
2. Can I use Thousand Island instead of Russian dressing?
Technically yes. But Russian’s got more bite. Thousand is sweeter. If you want a sharper, grown-up flavor, stick with Russian.
3. What’s the best way to reheat a Reuben?
In a toaster oven or skillet over low heat. Microwave turns it sad and rubbery. Air fryer works, too.
4. What if I don’t like sauerkraut?
Sub with sautéed cabbage with a splash of vinegar. Still gets you that tang. Not traditional, but it works.
5. Is this sandwich kosher?
Not as written mixing meat and cheese violates kosher dietary laws. You’d need to skip the cheese or use a non-dairy alternative.
There it is. The sandwich that slaps you in the taste buds and gives you a hug at the same time. The Pastrami Reuben: messy, bold, and better than it has any right to be.
And hey, if your first one goes sideways?
Join the club. Just do it better the next time.
Final Thoughts: Why This Reuben Rules
This isn’t a “quick lunch” sandwich. This is a main event.
It’s a blend of texture and heat, smoke and sour, crunch and creaminess. It’s a dish where balance matters and where details pay off.
Cut corners and it shows. But when you get it right? You’ll hear that soft crunch, see the cheese pull, and maybe even get a little emotional. Happens.
Just don’t forget to warm the meat. I swear, that’s half the battle.
