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Close-up of a stacked Reuben sandwich with corned beef, Swiss cheese, and sauerkraut on toasted rye bread.

Classic Reuben Pastrami Sandwich

Indulge in the ultimate deli classic: a perfectly grilled Reuben Pastrami Sandwich featuring tender pastrami, melted Swiss cheese, tangy sauerkraut, and homemade Russian dressing, all nestled between slices of buttery rye bread.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Russian Dressing
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp prepared horseradish creamy or grated
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 1/2 tsp paprika
  • Pinch salt
  • Pinch black pepper
For the Sandwiches
  • 4 slices rye bread marbled or dark
  • 8 oz pastrami thinly sliced
  • 4 slices Swiss cheese
  • 1/2 cup sauerkraut well-drained and squeezed dry
  • 2 tbsp unsalted butter softened

Equipment

  • Large Skillet
  • Griddle
  • Spatula
  • Small Mixing Bowl
  • Whisk

Method
 

Prepare the Russian Dressing
  1. In a small mixing bowl, whisk together the mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, lemon juice, paprika, salt, and black pepper until smooth and well combined. Set aside.
Assemble the Sandwiches
  1. Lay out the four slices of rye bread. Evenly spread a generous amount of Russian dressing on one side of each bread slice.
  2. On two of the dressing-coated bread slices, layer half of the pastrami (4 oz), followed by two slices of Swiss cheese, then half of the drained sauerkraut. Top with the remaining pastrami (4 oz), then the other two slices of Swiss cheese.
  3. Place the remaining two dressing-coated bread slices on top to complete the sandwiches, with the dressing side facing down on the fillings.
  4. Evenly spread the softened butter on the outside of each assembled sandwich (the top and bottom slices).
Grill and Serve
  1. Heat a large skillet or griddle over medium heat. Place the buttered sandwiches in the hot skillet.
  2. Grill for 4-5 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey.
  3. Carefully remove the sandwiches from the skillet. Cut each sandwich in half diagonally and serve immediately.

Notes

For an extra kick, add a dash of hot sauce to your Russian dressing. You can also lightly toast the rye bread before assembling if you prefer a firmer base. For best results, ensure your pastrami is warm before assembling the sandwich.