• Erik Hassy

Classic Pastrami Reuben with Russian Dressing.

The Reuben is a sandwich that has many variations but using comes down to either using corned beef or pastrami for the protein along with swiss cheese, sauerkraut and rye bread. In the original version of the sandwich used russian dressing for the topping but that has been replaced in the modern version with either thousand island dressing or deli mustard. This version is a bit of the classic version of the pastrami reuben with one added ingredient that is optional. This recipe makes 4 sandwiches.


Ingredients for the Russian dressing


1/2 cup mayonnaise

2 tablespoons ketchup

2 tablespoons sweet pickle relish

2 teaspoons finely diced red onion

1 teaspoon white vinegar

1/8 teaspoon salt plus more to taste

1 tsp. Worcestershire sauce

a pinch of cayenne pepper


Directions

1. Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld.



Ingredients for the Reuben sandwich


8 slices rye bread ( use sourdough or wheat as substitute)

3/4 cup Russian dressing (Thousand Island or brown deli mustard)

1 cup of sauerkraut, drained

8 slices Swiss cheese (Gruyere is also an option)

1 lb sliced pastrami

4 dill pickle sandwich slices (option)

1 teaspoon butter


Directions:


1: Spread 1 tablespoon of the dressing on one piece of bread and top with a slice of cheese, 1/4 cup of sauerkraut, 1 pickle slice (optional) and 1/4 lb of pastrami. Spread another tablespoon of the dressing over the meat and top with another slice of cheese.

2: Spread the remaining tablespoon of dressing on the remaining piece of bread and place it on top of the cheese, dressing side down. Press firmly to close the sandwich, then evenly spread the butter on the outside of the sandwich.

3: Heat a heavy-bottomed frying pan over medium heat, place the sandwich in the pan, and press down on the sandwich with a spatula.

Cook until the bread is crisp and golden brown, about 4 minutes. Flip and cook until the second side is golden brown, the cheese is melted, and the sandwich is warmed through about 4 minutes more.






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