The Every Kitchen

In the Kitchen with Mom: Classic Pastrami Reuben

theeverykitchen@gmail.com
Jump to Recipe Print Recipe

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. | My no-nonsense Mama. Don’t you love her nametag and 50 million keys?
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.
4.88 from 8 votes
Print

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

More from my site