The gooey, juicy, cheesy Classic Pastrami Reuben is deceptively quick and easy to make. It’s basically a grilled cheese plus a few extra flavor-filled toppings. Perfect for St. Patrick’s Day, or course, and also perfect on any other day of the year.
On Saint Patrick’s Day weekend, every year without fail, Mom makes Classic Pastrami Reuben sandwiches after church.
This year, I asked if we could pretty pleeeease make an exception for ME and for the sake of the blog please! and make them a little earlier. And that is what we did. Just so I could share the Reuben-making experience with you, friends!
Today is your lucky day because today I am going to spare you all my wordiness and give you (mostly) just pictures instead.
This is Mom with all the fixin’s. She will teach us how to make a Classic Pastrami Reuben!
First, the butter. Spread on only one side of the bread, just like a grilled cheese.
Then the cheese. HINT: Cover one piece of bread with cheese, and put a half slice on the other piece of bread. Once the cheese is melted, it will help the sandwich stick together.
Be sure to drain the sauerkraut. You don’t want a soggy sandwich! You can use cheesecloth or a strainer. Blot dry with paper towels if needed.
A good sandwich maker isn’t afraid to get her hands messy.
And dressing.
Finish with pastrami (or roast beef, if you wish).
Time to hit the griddle!
So, all in all, pretty basic. Like a grilled cheese, except with a few extra ingredients. Total time: 20 minutes. And it probably only took that long because I kept saying, “Hold for a shot! Hold it right there. Nope, open that slice of roast beef back up. Aaaand hold. Got it. Yes. Lovely. Perfect.” Just like a professional photographer.
Oh yeahhh… Get that Reuben! (That’s my sister Lauren.)
Clearly a hit! Mmm hmm!
Classic Pastrami Reuben love.
Classic Pastrami Reuben
A classic, easy recipe for Saint Patrick's Day or for any other day of the year!
Ingredients
- 8 slices rye bread
- 2-3 tablespoons butter
- 8 slices Swiss cheese I used Sargento Ultra Thin Slices
- 1-2 cups sauerkraut drained
- 4 tablespoons Thousand Island dressing I used Kraft Thousand Island Lite
- 16 slices pastrami or corned beef
Instructions
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Thinly butter each slice of rye bread on one side only. Lay buttered side face-down while you build your sandwich.
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Layer cheese, 2 slices per sandwich. I suggest using 1 1/2 slices on one slice of bread, and the other 1/2 slice on the other slice of bread to help the sandwich stick together.
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Top each sandwich with 1/4 to 1/2 cup sauerkraut. I tend to go heavy on sauerkraut because it's your only veggie here!
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Drizzle the Thousand Island dressing on top of the sauerkraut, about 1 tablespoon per sandwich. Top with 4 slices of deli meat.
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Put the sandwiches together. The buttered sides should be on the outside. Over medium heat, grill the sandwiches on a stove top griddle, turning once, until both sides are browned to your liking. Enjoy!
My other favorite grilled cheese:
Strawberry and Arugula Grilled Cheese
Ok…Mom’s make the best dishes. These sandwiches look delicious. Coming from Canada, and mu husband grew up in Quebec…Montreal Smoked Meat (which is VERY similar) would be used in our house. Since I am Ukrainian, I certainly know a thing or two about sauerkraut. These look like winners to me!!
Um, YUM! I have never heard of Montreal Smoked Meat, but it sounds DELICIOUS!!
A picture is worth 1000 words! Love the steps in pictures! And this sandwich looks to die for!! Come on! Nothing like a cheesy pastrami sandwich! Your mom is the queen of sandwiches!
She sure is! She is at least the queen of Reuben Sandwiches! Actually… any grilled sandwich, she is good!
This is my perfect sandwich- all that melted cheese and pastrami – I could eat these forever!
Hahaha Nicole – gimme ANY melty cheese sandwich and I’m good to go!
My hubby loves pastrami! I will have to make this for him!
Yes, you really can’t go wrong here. Never heard of someone NOT liking this sandwich…
Haha! Love the photos of you and your family enjoying the sandwich. It looks delicious with all of those layers.
Thank you! It was so fun to do!
My husband is a big fan of Montreal Smoked Meat and makes a similar sandwich. So mouthwatering!
I’ve never had Montreal Smoked Meats, but you’re the 2nd one to say that. I’m sure I’d like it!
I agree with the,”Not getting your hands messy part”. This sandwich is so creative and looks very inviting!
Hahaha- Thanks, Fred! We’ve never been afraid to get hands messy in my house!
This looks amazing! Why I have never thought of adding sauerkraut to my sandwiches? I definitely need to introduce it in our house, thanks for the tip 🙂
Sauerkraut adds a ton of flavor and it’s so healthy for you too!
I love how you balanced all the ingredients so well; not too much of anything and perfectly melty. Yes, please!
Lynne, I agree! I think we balanced all of the ingredients here really well and no one ingredient overpower the other. This sandwich is simply dee-lish!
I’ve actually never had a pastrami reuben. And I’m a HUGE pastrami sandwich fan! I’ll need to try this one out it looks like a winner!
Mmmm yes! Grilled pastrami sandwich > cold pastrami sandwich!
Mmm! I love a good ruben. I lived in NYC for 10 years and there is just nothing like a ruben done right! Thanks for sharing this!!
That’s true Nicole – some of the best Reuben’s are in NYC! I used to live there too!
Reuben’s are my go-to when I go into a restaurant and I’m unfamiliar with the menu. If you’re in Montreal,… it’s a beautiful thing… but I’ve really only found about 3 places that do justice to this spectacular bite. There’s no denying a good Reuben,… it’s about balance, the sauce, mustard and the crispness of the pickle.
If it’s greasy, pass,.
When you’re fortunate enough to hit on a place that serves this up with a red ale,… it’s heaven.
There’s a deli in Winnipeg (Elman’s) that make the perfect Hot mustard for a Ruben,… it needs a little heat a la horseradish. I discovered this mustard in Calgary at a restaurant (that no longer exists). I discovered a phenomenal restaurant in California that took me to that perfect bite,… however, I continue to look closer to home where I continue to try and make that perfect sandwich.
Hi Roberto, I completely get you. I’m kind of opposite — always hesitant to order a reuben because a bad one can be REALLY bad!! Also, horseradish is probably the most underrated condiment. Sounds excellent on a reuben!
The rueben sandwich is not Irish in origin. It was invented in Nebraska by a Jewish Lithuanian grocer.
Hi Bert, I don’t believe I claimed they were Irish. But that doesn’t stop us from making them each year around St. Patrick’s Day like much of the rest of the country. 🙂