If you’re craving a sandwich that’s bursting with bold flavors, creamy textures, and a satisfying tang, let me introduce you to my favorite Reuben Sandwich Recipe with Homemade Pastrami and Tangy Slaw Recipe. This sandwich takes the classic Reuben to the next level by featuring tender, flavorful homemade pastrami paired with a crisp, vibrant tangy slaw that perfectly balances the richness. It’s a total crowd-pleaser and a joy for any day you want something comforting yet exciting.
Ingredients You’ll Need
This recipe is deceptively simple with each ingredient playing a key role in bringing together a whirlwind of taste, texture, and color. From the smoky homemade pastrami to the zingy slaw, every component is essential to capture that perfect Reuben experience.
- 1 kg / 2 lb homemade pastrami: The star of the sandwich, packed with smoky, peppery goodness that’s juicy and tender.
- 10 slices light rye bread: Classic and sturdy, perfect to hold all the fillings without overwhelming the flavors.
- 10 slices Swiss cheese: Smooth and nutty, melts beautifully to bind the sandwich’s layers together.
- Butter (for spreading): Adds the essential richness and crispy golden finish when grilling the sandwich.
- 1 tbsp grapeseed oil: Light oil for sautéing the onion without overpowering the other flavors.
- 1/2 onion, thinly sliced: Adds sweetness and depth when caramelized gently.
- 350g / 12 oz white cabbage, thinly shredded: This crunchy slaw base gives that refreshing snap against the savory meat.
- 1 1/4 cups (300ml) cider vinegar: Provides the tanginess that brightens the slaw and cuts the richness.
- 1/3 cup (85 ml) water: Balances the vinegar for the perfect pickling liquid.
- 1 tsp salt: Enhances every flavor and helps soften the cabbage slightly.
- 2 tsp sugar: Balances acidity with a touch of sweetness in the slaw.
- 1 tsp caraway seeds (optional): Adds a subtle earthy, anise-like note that’s traditional in Reuben-style dishes.
- 1 tbsp onion, finely minced: Enhances the tangy slaw’s texture and flavor.
- 1 tbsp dill pickle/gherkin, finely minced: Brings an extra pop of pickle punch essential for that classic Reuben flavor profile.
- 3/4 cup mayonnaise: The creamy base that binds the slaw together smoothly.
- 1/4 cup sour cream (can sub more mayo): Adds richness and a subtle tang to the slaw dressing.
- 2.5 tbsp sriracha, spicy ketchup or chili sauce: Gives the slaw a spicy, zesty kick, but you can adjust heat level to your liking.
- 3 tsp horseradish (jar), to taste: Adds a sharp, sought-after horseradish sting traditional in Reuben sandwiches.
- 1 tsp Worcestershire sauce: Deepens the flavor and adds umami complexity to the slaw.
- 1/4 tsp sweet paprika: A subtle smoky sweetness that complements the pastrami perfectly.
- Butter (for spreading on bread): Gives the sandwich a golden and crisp crust once grilled.
How to Make Reuben Sandwich Recipe with Homemade Pastrami and Tangy Slaw Recipe
Step 1: Prepare the Tangy Slaw
Start by making the star contrast to your rich pastrami: the tangy slaw. Combine shredded cabbage, cider vinegar, water, salt, and sugar in a bowl. Let this mixture sit to soften and pickle lightly – it’s key to mellowing the cabbage’s raw bite. Then stir in the finely minced onion and dill pickles. For the creamy dressing, mix mayonnaise, sour cream, sriracha (or your chosen spicy sauce), horseradish, Worcestershire sauce, and paprika. Toss this dressing with the pickled cabbage mixture, and set aside to meld those tangy, creamy flavors while you prepare the rest.
Step 2: Cook the Onions
While your slaw is developing flavor, heat grapeseed oil in a skillet and gently sauté the thinly sliced onion until soft and golden. These sweet, caramelized onions add a depth of flavor and a comforting softness that complements the sharpness of the slaw and the smoky pastrami perfectly.
Step 3: Assemble the Sandwiches
Butter one side of each rye bread slice – this is the side that will get toasted to golden perfection. On the unbuttered side, layer Swiss cheese, followed by a generous helping of homemade pastrami, the sautéed onions, and finally a hearty scoop of the tangy slaw. Top with another slice of bread, buttered side facing out. This layering ensures every bite bursts with flavor in perfect harmony.
Step 4: Grill to Perfection
Heat a non-stick pan or sandwich press over medium heat. Grill each sandwich until the bread is golden-brown and crispy, and the cheese is melted — about 3 to 4 minutes per side if using a pan. Press gently with a spatula for even toasting. The result? A sandwich with crisp, buttery bread enveloping a melting, tangy, smoky, and creamy center — pure magic!
How to Serve Reuben Sandwich Recipe with Homemade Pastrami and Tangy Slaw Recipe
Garnishes
For a little extra pop, garnish your Reuben sandwich with a few pickle slices or a sprinkle of freshly ground black pepper. A little fresh dill or parsley finely chopped on top of the slaw can bring a fresh herbal note that brightens each bite.
Side Dishes
This Reuben pairs beautifully with classic sides like kettle-cooked chips or a light potato salad. If you want to keep things fresh, crisp carrot sticks or a simple cucumber salad add a cool crunch. Adding a cup of tomato soup on the side is nostalgic and delicious, perfect for dipping those crispy edges of your sandwich.
Creative Ways to Present
To impress at your next gathering, cut the sandwiches into smaller sliders for easy snacking. Layer the tangy slaw on the side instead of inside to keep the bread extra crisp until eating time. Or serve open-faced on toasted rye with slices of pastrami and melted cheese, topped with piles of slaw for a modern twist on this timeless sandwich.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap sandwiches tightly in parchment paper and then foil to maintain crispness and prevent sogginess. Store in the refrigerator for up to 2 days. Keep the tangy slaw separate if possible to maintain its texture.
Freezing
You can freeze the pastrami separately for up to 3 months, but avoid freezing the assembled sandwich because of the slaw and bread textures. Freeze homemade pastrami in airtight containers or freezer bags for best results.
Reheating
To reheat, unwrap the sandwich and toast it gently in a pan or oven to revive the crispy bread and warm, melty interior. Avoid microwaving, as it can make the bread soggy. Reheat any leftover slaw chilled or at room temperature for best texture.
FAQs
Can I use store-bought pastrami for this Reuben Sandwich Recipe with Homemade Pastrami and Tangy Slaw Recipe?
Absolutely! While homemade pastrami adds an unbeatable depth of flavor, high-quality store-bought pastrami will still make a delicious sandwich and speed up preparation.
Is the tangy slaw spicy?
The tangy slaw has a mild to moderate kick thanks to the sriracha and horseradish, but you can easily adjust the spice level to your taste or omit the spicy elements for a milder version.
Can I make the slaw ahead of time?
Yes! The slaw actually tastes better after sitting for a few hours or overnight because the flavors meld beautifully. Just remember to keep it chilled until ready to serve.
What bread can I use if I don’t have rye?
Rye is traditional and adds authentic flavor, but you can substitute light sourdough or a sturdy white sandwich bread. Just make sure it’s firm enough to hold the juicy fillings.
How do I make this gluten-free?
Simply swap the rye bread for your favorite gluten-free bread option that can withstand grilling. Also, double-check the horseradish and sauces for any gluten-containing additives.
Final Thoughts
Jumping into this Reuben Sandwich Recipe with Homemade Pastrami and Tangy Slaw Recipe is like giving your taste buds a big, comforting hug. Rich, smoky pastrami layered with creamy Swiss cheese and crisp, tangy slaw creates a flavor party you won’t soon forget. Whether it’s a weekend treat or a special lunch, I promise this sandwich will become a beloved staple in your recipe box. So grab your ingredients and get ready for a seriously satisfying bite!
Print
Reuben Sandwich Recipe with Homemade Pastrami and Tangy Slaw Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 5 sandwiches
- Category: Sandwich
- Method: Frying
- Cuisine: American
Description
A classic Reuben Sandwich recipe featuring homemade pastrami, Swiss cheese, tangy sauerkraut, and a spicy, creamy dressing, all piled between slices of light rye bread and pan-grilled to perfection. This hearty sandwich combines savory, tangy, and spicy flavors for a delicious and satisfying meal.
Ingredients
Pastrami & Bread
- 1 kg / 2 lb homemade pastrami
- 10 slices light rye bread
- 10 slices Swiss cheese
- Butter, for spreading
Vegetables & Slaw
- 1 tbsp grapeseed oil
- 1/2 onion, thinly sliced
- 350g / 12 oz white cabbage, thinly shredded (about 1/4 large head, 6 – 8 big handfuls)
Pickling Liquid
- 1 1/4 cups (300ml) cider vinegar
- 1/3 cup (85ml) water
- 1 tsp salt
- 2 tsp sugar
- 1 tsp caraway seeds (optional)
Reuben Sauce
- 1 tbsp onion, finely minced
- 1 tbsp dill pickle/gherkin, finely minced
- 3/4 cup mayonnaise
- 1/4 cup sour cream (can substitute with more mayo)
- 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 Sauerkraut: Heat grapeseed oil in a large pan, add thinly sliced onion and cook until softened. Add shredded cabbage and stir. Pour in cider vinegar, water, salt, sugar, and optional caraway seeds. Simmer the mixture until the cabbage is soft and the liquid has reduced, creating tangy sauerkraut.
- Make Reuben Sauce: In a bowl, combine finely minced onion and dill pickle. Add mayonnaise, sour cream, sriracha (or spicy ketchup/chili sauce), horseradish, Worcestershire sauce, and sweet paprika. Mix well until smooth and creamy.
- Assemble Sandwiches: Butter one side of each bread slice. On the unbuttered side, spread a layer of the Reuben sauce, then add a slice of Swiss cheese, a generous portion of homemade pastrami, and a spoonful of the homemade sauerkraut. Top with another slice of bread, butter side out.
- Cook Sandwiches: Heat a skillet over medium heat. Place assembled sandwiches in the skillet and cook until the bread is golden brown and crispy, and the cheese inside is melted, about 3-5 minutes per side. Press gently with a spatula to compact the sandwich slightly. Remove once cooked and serve hot.
Notes
- Use homemade pastrami if available for best flavor, but store-bought can be substituted.
- Caraway seeds add a traditional flavor to sauerkraut but can be omitted if unavailable.
- The spicy sauce can be adjusted to your heat preference; substitute sriracha with ketchup and Tabasco if preferred.
