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In the Kitchen with Mom: Classic Pastrami Reuben

March 12, 2015 by theeverykitchen@gmail.com 28 Comments

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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. 

The gooey, juicy, cheesy Classic Pastrami Reuben is deceptively quick and easy to make. Perfect for St. Patrick's Day and for any other day of the year! | theeverykitchen.com


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.

How to Make a Reuben Sandwich with theeverykitchen.com
This is Mom with all the fixin’s. She will teach us how to make a Classic Pastrami Reuben!
How to Make a Reuben Sandwich with theeverykitchen.com
First, the butter. Spread on only one side of the bread, just like a grilled cheese.
How to Make a Reuben Sandwich with theeverykitchen.com
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.
How to Make a Reuben Sandwich with theeverykitchen.com
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.
How to Make a Reuben Sandwich with theeverykitchen.com
A good sandwich maker isn’t afraid to get her hands messy.
How to Make a Reuben Sandwich with theeverykitchen.com
And dressing. | My no-nonsense Mama. Don’t you love her nametag and 50 million keys?
How to Make a Reuben Sandwich with theeverykitchen.com
Finish with pastrami (or roast beef, if you wish).
How to Make a Reuben Sandwich with theeverykitchen.com
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.

Classic Pastrami Reuben love at theeverykitchen.com
Oh yeahhh… Get that Reuben! (That’s my sister Lauren.)
Classic Pastrami Reuben love at theeverykitchen.com
Clearly a hit! Mmm hmm!
Classic Pastrami Reuben love at theeverykitchen.com
Classic Pastrami Reuben love.
The gooey, juicy, cheesy Classic Pastrami Reuben is deceptively quick and easy to make. Perfect for St. Patrick's Day and for any other day of the year! | theeverykitchen.com
The gooey, juicy, cheesy Classic Pastrami Reuben is deceptively quick and easy to make. Perfect for St. Patrick's Day and for any other day of the year! | theeverykitchen.com
4.88 from 8 votes
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Classic Pastrami Reuben

A classic, easy recipe for Saint Patrick’s Day or for any other day of the year!

Course Main
Cuisine Irish
Prep Time 14 minutes
Cook Time 6 minutes
Total Time 20 minutes
Servings 4 sandwiches
Calories 380 kcal
Author Danielle Cushing

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

  1. Thinly butter each slice of rye bread on one side only. Lay buttered side face-down while you build your sandwich.
  2. 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.
  3. 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!
  4. Drizzle the Thousand Island dressing on top of the sauerkraut, about 1 tablespoon per sandwich. Top with 4 slices of deli meat.
  5. 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

Strawberry and Arugula Grilled Cheese. Get your summer grill on at theeverykitchen.com
The gooey, juicy, cheesy Classic Pastrami Reuben is deceptively quick and easy to make. Perfect for St. Patrick's Day and for any other day of the year! | theeverykitchen.com

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Filed Under: dinner, holiday dishes, meat and poultry, quick and easy, saint patrick's day, sandwiches, your food stories Tagged With: corned beef, irish, pastrami, reuben, rye bread, sauerkraut, Swiss cheese, Thousand Island

Previous Post: « Easy Irish Soda Bread
Next Post: Thyme-Roasted Cauliflower with Horseradish Sauce »

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Comments

  1. Gloria @ Homemade & Yummy

    May 10, 2017 at 8:16 pm

    5 stars
    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!!

    Reply
    • theeverykitchen@gmail.com

      May 10, 2017 at 9:01 pm

      Um, YUM! I have never heard of Montreal Smoked Meat, but it sounds DELICIOUS!!

      Reply
  2. Marie-Pierre Breton

    May 11, 2017 at 12:35 pm

    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!

    Reply
    • theeverykitchen@gmail.com

      May 12, 2017 at 1:45 pm

      She sure is! She is at least the queen of Reuben Sandwiches! Actually… any grilled sandwich, she is good!

      Reply
  3. Nicole

    May 12, 2017 at 8:53 am

    5 stars
    This is my perfect sandwich- all that melted cheese and pastrami – I could eat these forever!

    Reply
    • theeverykitchen@gmail.com

      May 12, 2017 at 1:48 pm

      Hahaha Nicole – gimme ANY melty cheese sandwich and I’m good to go!

      Reply
  4. Sarah

    May 12, 2017 at 12:23 pm

    5 stars
    My hubby loves pastrami! I will have to make this for him!

    Reply
    • theeverykitchen@gmail.com

      May 12, 2017 at 1:47 pm

      Yes, you really can’t go wrong here. Never heard of someone NOT liking this sandwich…

      Reply
  5. Tara

    May 12, 2017 at 5:11 pm

    Haha! Love the photos of you and your family enjoying the sandwich. It looks delicious with all of those layers.

    Reply
    • theeverykitchen@gmail.com

      May 15, 2017 at 8:44 am

      Thank you! It was so fun to do!

      Reply
  6. jacquee | i sugar coat it!

    May 12, 2017 at 10:57 pm

    5 stars
    My husband is a big fan of Montreal Smoked Meat and makes a similar sandwich. So mouthwatering!

    Reply
    • theeverykitchen@gmail.com

      May 15, 2017 at 8:45 am

      I’ve never had Montreal Smoked Meats, but you’re the 2nd one to say that. I’m sure I’d like it!

      Reply
  7. Fred

    May 13, 2017 at 1:27 am

    5 stars
    I agree with the,”Not getting your hands messy part”. This sandwich is so creative and looks very inviting!

    Reply
    • theeverykitchen@gmail.com

      May 15, 2017 at 8:46 am

      Hahaha- Thanks, Fred! We’ve never been afraid to get hands messy in my house!

      Reply
  8. Margot

    May 13, 2017 at 4:12 am

    5 stars
    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 🙂

    Reply
    • theeverykitchen@gmail.com

      May 15, 2017 at 8:47 am

      Sauerkraut adds a ton of flavor and it’s so healthy for you too!

      Reply
  9. Lynne Curry

    May 13, 2017 at 6:09 pm

    I love how you balanced all the ingredients so well; not too much of anything and perfectly melty. Yes, please!

    Reply
    • theeverykitchen@gmail.com

      May 15, 2017 at 8:49 am

      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!

      Reply
  10. Derek | Dad With A Pan

    May 14, 2017 at 10:31 pm

    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!

    Reply
    • theeverykitchen@gmail.com

      May 15, 2017 at 8:50 am

      5 stars
      Mmmm yes! Grilled pastrami sandwich > cold pastrami sandwich!

      Reply
  11. Nicole

    May 15, 2017 at 7:01 am

    4 stars
    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!!

    Reply
    • theeverykitchen@gmail.com

      May 15, 2017 at 8:50 am

      That’s true Nicole – some of the best Reuben’s are in NYC! I used to live there too!

      Reply
  12. Roberto Donini

    April 8, 2020 at 11:40 am

    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.

    Reply
    • theeverykitchen@gmail.com

      April 24, 2020 at 6:09 am

      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!

      Reply
  13. Bert

    September 8, 2020 at 1:32 pm

    The rueben sandwich is not Irish in origin. It was invented in Nebraska by a Jewish Lithuanian grocer.

    Reply
    • theeverykitchen@gmail.com

      December 22, 2020 at 8:33 am

      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. 🙂

      Reply
      • Angela

        May 6, 2021 at 11:21 am

        I love your response to the previous review. I tried your recipe for dinner last night. It was super delicious and easy to make. Thank you

        Reply
        • theeverykitchen@gmail.com

          May 17, 2021 at 9:07 pm

          Hahaha. Thanks, Angela. 🙂
          It was a little snarky, but I just couldn’t help myself.
          I’m so glad you enjoyed!

          Reply

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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