Reuben Sandwich Recipe (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 kg (2 lbs) homemade pastrami
02 -
10 slices of light rye bread
03 -
10 slices of Swiss cheese
04 -
Butter for spreading
→ Quick Sauerkraut
05 -
1 tablespoon grapeseed oil
06 -
1/2 onion, thinly sliced
07 -
350 grams (12 oz) white cabbage, finely shredded
08 -
1 1/4 cups (300 ml) cider vinegar
09 -
1/3 cup (85 ml) water
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1 teaspoon salt
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2 teaspoons sugar
12 -
1 teaspoon caraway seeds (optional)
→ Russian Dressing
13 -
1 tablespoon onion, finely chopped
14 -
1 tablespoon dill pickle (gherkin), finely chopped
15 -
3/4 cup mayonnaise
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1/4 cup sour cream (or extra mayonnaise)
17 -
2.5 tablespoons sriracha, spicy ketchup, or chili sauce (alternatively 1/4 cup ketchup with 2 teaspoons Tabasco)
18 -
3 teaspoons jarred horseradish (adjust for taste)
19 -
1 teaspoon Worcestershire sauce
20 -
1/4 teaspoon sweet paprika
# Method:
01 -
Mix all the dressing ingredients together and store in the refrigerator for at least 20 minutes. This can last up to two weeks if refrigerated properly.
02 -
Heat the oil in a large pot over medium heat. Soften the onion for about two minutes without browning. Mix the cabbage, cider vinegar, water, sugar, salt, and caraway seeds. Cover and cook on low for 15 minutes, stirring once after 10 minutes. Let it cool to warm and store in a container with the liquid. This can be refrigerated for up to two weeks.
03 -
Slice the pastrami thinly while it’s still cold for easier handling. Place it in a container with a couple of tablespoons of its cooking liquid. Reheat gently — use a microwave, oven (covered with foil), or other preferred methods until warmed through.
04 -
Toast both slices of rye bread. Spread butter on one side and 1 tablespoon of Russian Dressing on the other side. Lay the warmed pastrami on top, followed by the sauerkraut, and then a slice of Swiss cheese. Add additional cheese to the second slice of bread if preferred. Broil or grill the sandwich open-faced, just long enough for the cheese to melt. Close the sandwich, serve hot, and enjoy!
# Cook's Tips:
01 -
This recipe makes enough for 5 sandwiches. Homemade Pastrami yields more than required, leaving you with leftovers for other meals.
02 -
Optional caraway seeds offer extra depth to the sauerkraut, compensating for its quick preparation.