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
Scale
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.
