A Reuben sandwich is so much more than just another pastrami sandwich. Piled high with warm, fall-apart homemade pastrami, quick sauerkraut recipe, Russian dressing and Swiss cheese, this is a sandwich that’s so good it can make a grown man cry!
This recipe is a copycat of the Reuben Sandwiches made famous by Katz’s Deli in NYC. Because I can’t fly halfway around the world every time I need a fix!
Reuben Sandwich recipe
If you’re wondering what’s a Reuben Sandwich and why are you so bonkers about them?? close your eyes and imagine biting into this: lightly toasted rye bread slathered with butter and a slightly tart/spicy mayo (Russian Dressing), piled high with warm, flavour infused homemade pastrami, the juicy tanginess and crunch from a quick homemade sauerkraut all smothered in melted Swiss cheese.
It’s an unbelievable combination of flavours and textures.
And it is, without question, one of the BEST sandwiches in the world!
What goes in a Reuben Sandwich
Here’s what you need to make a Reuben sandwich:
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Homemade Pastrami – you’ll find plenty of recipes out there that tell you to just use plain corned beef (aka salt beef)… but just imagine how much more outrageously good it it is when made with an EASY slow cooked homemade pastrami that’s fall apart tender and crusted with fresh pastrami spices! That’s the Katz’s way!
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Sauerkraut – essential for a true Reuben sandwich, a big pile of sauerkraut which is pickled cabbage. We’re making our own here because even a quick sauerkraut is way better than what you get in jars at supermarkets. I use a Rick Stein recipe, and it’s really (really!) good.
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Russian Dressing – Another essential component of a Reuben Sandwich! It’s basically a slightly spicy Thousand Island Dressing. I don’t know who decided this sauce was a good idea for a Reuben but it works outrageously well to bring all the ingredients together!
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Swiss Cheese – We never say no to cheese in any form, and especially not to Swiss Cheese (that nutty savoury flavour is just so perfect here!) Gruyere or Emmental or even “Swiss style” cheese works a treat as well.
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Rye Bread – No other bread will do here. (Just jokes. 🙂 Some might say it’s criminal to use another bread, but actually, all the stuff between the bread is way more important in my view. Just be sure to use a sturdy bread – stock standard white sandwich bread won’t hold up to the generous filling!)
I’m going to briefly talk through each of the components here, but if you want to dive right in, skip to the recipe!
1. EASY Homemade Pastrami
Homemade Pastrami is one of those gold nugget recipes that has high returns for very little effort. Essentially, you roll corned beef in a whole bunch of everyday spices, wrap in foil, slow cook until fall apart tender then bake so the spices become crusty.
That’s it. Really.
One bite, and you will be BLOWN AWAY how good it is. It’s sliceable but fork tender, and the fresh flavour of the spices is just so so good!
2. QUICK Sauerkraut recipe!
Typically sauerkraut is left to ferment for weeks to allow flavours to develop. And as regular readers know, I do not possess such patience – when I want a Reuben sandwich, I want it now, now, now!
Luckily for us, Rick Stein has a mighty good quick sauerkraut recipe – 15 minutes on the stove. Though not quite as good as one you’ll get at a European deli that’s been fermenting for weeks, it’s way (way!) better than what you get in jars at the supermarket. 🙂
Caraway seeds?
Not seen in most sauerkraut recipes but adds an extra something-something to make up for the flavour the develops from weeks of fermentation. Rick Stein uses it – and I like it! But it’s optional. 🙂
3. Russian Dressing
Just calls for mixing up a handful of ingredients. Essentially it’s a slightly spicier Thousand Island Dressing.
I know Sriracha looks like an odd choice, being an Asian ingredient and all. But it works a treat in place of spicy Ketchup which isn’t something I’m familiar with. Chilli sauce or ketchup + tabasco works fine here too.
The kick of spice from the sriracha and horseradish (jar stuff, not fresh) combined with the richness of the mayo is just sensational with the fall-apart pastrami and the tart sauerkraut!
4. Assembling
And here’s how to assemble the Reuben. The only thing to note here is to pile the sauerkraut on the pastrami not on the bread (so it doesn’t soak the bread.
Pile up the sauerkraut generously! Once you squish the sandwich together, it compresses down alot. 🙂
I know I said that this is a sandwich so good, it can make a grown man cry.
But we both know I meant a grown woman, right? (ie ME)
This is the sort of food that’s so good, it makes me do the jiggy. Believe it. All the while I was devouring this sandwich, I was doing the jiggy around the kitchen. Which might sound strange to people living in NYC you can pop around the block for their Reuben sandwich fix. But for us Aussies, this is a sandwich that you literally cannot buy here except on rare occasions at night markets.
Hands down, one of the BEST sandwiches in the whole world – and worth the effort! – Nagi x
Sink your teeth into these!
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Cubanos (Cuban Pork Sandwiches) – made famous by the Chef movie!
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Bread Bowl Sandwich – called a Muffelata, a giant hollowed out bread stuffed with antipasto type things, squished and toasted with garlic butter. OUTRAGEOUS.
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Homemade Filet-O-Fish (BAKED!!) – Maccers copycat, but SO much healthier!
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Slow Cooker Beef Brisket with BBQ Sauce – one of the best things to load up into sliders!
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Browse all Sandwiches and Sliders, and Burgers
Watch how to make it
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Reuben Sandwich recipe!
Ingredients
- 1 kg / 2 lb homemade pastrami (1 quantity, easy!) (Note 1)
- 10 slices light rye bread
- 10 slices Swiss cheese
- Butter , for spreading
Quick Sauerkraut:
- 1 tbsp grapeseed oil
- 1/2 onion , thinly sliced
- 350g/ 12 oz white cabbage , thinly shredded (1/4 large head, 6 - 8 big handfuls)
- 1 1/4 cups (300ml) cider vinegar
- 1/3 cup (85 ml) water
- 1 tsp salt
- 2 tsp sugar
- 1 tsp caraway seeds , optional (Note 2)
Russian Dressing:
- 1 tbsp onion , finely minced
- 1 tbsp dill pickle/gherkin , finely minced
- 3/4 cup mayonnaise
- 1/4 cup sour cream (can sub more mayo)
- 2.5 tbsp sriracha, spicy ketchup or Chili Sauce (or 1/4 cup ketchup + 2 tsp tabasco) (Note 3)
- 3 tsp horseradish (jar), to taste (spicy/tang)
- 1 tsp Worcestershire sauce
- 1/4 tsp sweet paprika
Instructions
Russian Dressing:
- Mix ingredients, refrigerate 20 minutes+ (keeps 2 weeks).
Quick Sauerkraut:
- Dissolve sugar and salt in vinegar.
- Heat oil in a large pot over medium heat. Add onion and cook for 2 minutes to soften, don't let it brown.
- Add cabbage, vinegar, water and caraway seeds, give it a toss.
- Cover, cook on low for 15 minutes, mixing once at 10 minutes.
- Transfer to container (including liquid), cool until just warm. Keeps 2 weeks in the fridge.
Prepare Pastrami:
- Thinly slice still cold pastrami (Note 1). Place in a container with a couple of tablespoons of pastrami liquid (reserved from cooking, see pastrami recipe).
- Microwave to warm through (or use other method of choice etc cover with foil and place in oven).
Assemble Reuben:
- Preheat grill/broiler to medium high with shelf about 25cm/10" from heat source.
- Toast bread. Spread with butter, then 1 tbsp Russian Dressing on each piece.
- Pick up pastrami and let excess juices drip away, then place on bread.
- Do same for sauerkraut, pile onto pastrami, then top with cheese.
- Also place cheese on other slice of bread (ie with just Russian Dressing).
- Place under grill until cheese is just melted. Sandwich together and devour while hot!
Recipe Notes:
Life of Dozer
Dozer was hoping that because he was on holiday, it meant no post-beach wash downs. No such luck Mr Dozer!
(PS Last photo from last weekend’s trip to Rick Stein’s Bannisters – I promise!)
This was so delicious, I did cheat with deli bought Pastrami this time as we didn’t to wait 10 plus hours for lunch 😉 I will make your homemade pastrami for next time we feel like one of these gourmet sandwiches. 😋
Oh you MUST try it with homemade one day Robyn, it’s fantastic! N x
Made this last night as my husband is going through a gourmet sandwich phase 😂 we’ve never experienced a Reuben with Russian dressing & it really elevated it. I suspect we’ll be eating this again this week. Thanks Nagi
Dear Nagi, THIS IS FANTASTIC!!! Homemade pastrami…who knew? Flavours, textures, brilliant. Thank you, another keeper from your recipes. Joanne
Nagi! Nagi Nagi Nagi. This was OFF THE HOOK! Yeah we used corned beef instead of pastrami, and just a jar of sauerkraut…but everything done following your recipe.
What an incredible sandwich. Loved it! We naturally love your recipes here , have done many but this one KICKS!
Thanks so much!
WAHOO!!! That’s awesome Nick! N x
This has got me craving a Ruben so much! Could you freeze the leftover pastrami?
Hi Nagi, what can I replace the horseradish paste with in the Russian dressing?
Hi Cee, the closest would be a little wasabi paste or dijon mustard for kick 🙂 N x
I have never heard of. Crock pot rack, what do I do if I don’t have one?
Hi Susan – as per note 2 of the pastrami recipe: https://www.recipetineats.com/easy-homemade-pastrami/ N x
I was so proud of how well this turned out! Everyone loved it.
We live in a Los Angeles suburb. Years ago, I ordered a “half reuben” in a restaurant, which substituted cole slaw for the sauerkrarut because I’ve never liked sauerkraut. It was wonderful, and I’ve made them with cole slaw ever since. Try it! And thanks for your column; it’s a daily must read here.
Hi Nagi, if I was to make a big batch of dressing and souerkraut whats the keep time on them? This looks delicious btw I’m excited to make it and surprise my husband as this is his Favourite sandwich!
Sauerkraut will last weeks in the fridge as it’s pickled, I mention the dressing in the recipe 🙂 N x
Question: the corned beef I bought is half the size as the one you used. So would the cooking time be cut in half or would I still cook it for the same time? Thanks
Hi Rccola, so you have a 1kg piece? If so, I would slow cook for about 5 hours. N x
Hi Nagi. It was so delicious. All my family love Reuben and it was a big hit. I especially loved how the quick sauerkraut tasted. It’s fresh and balanced perfect partner to the pastrami. I’m wondering if you are planning to publish more recipes with sauerkraut. I sure hope so!
Thanks Nagi, great idea when it comes to toasting as an open sandwich, the cheese keeps everything in place while we are devouring it. Great recipe, thanks for extra recipe notes.
Woah! I reduced the sriracha to just over 1 tbsp in the Russian dressing, mixed everything, tasted, the sauce was far too spicy for my grandsons, added tomato sauce and sour cream to a portion to get it to a tasty but not nose dripping heat 😂
The 10yo took a bite of his modified one and asked, what is that sauce, he loved it. For his sandwich only I removed the pepper edge from the pastrami, small steps with new flavours.
The rest of us also loved our Ruben sandwiches,
Thank-you so very much for the recipe.
NAGI: Terrific Job! I’m going back to the market tomorrow and getting the meat that I did not buy today.
Wahoo! Enjoy Steve!
Hi! I bought a flat cut cut corned beef from Aldi and it’s not quite 3.5 lbs. Plus I don’t think there’s a fat cap. Will the meat be as good without it?
Hi Lisa, it will be great! Love to know how it turns out!
Do u soak your brisket over nite in making pastrami
Hi Fred – no I don’t, it’s simply as per the written recipe 🙂
Our local baker delivers bread to our home every Thursday, so when I got Andrew’s email saying he would have fresh rye bread this week I immediately looked up this recipe! I cheated a little tiny bit and used pastrami from a supermarket deli and the result was fantastic. I’m looking forward to having Reubens again tonight.
I’m so glad you loved it Jeffery, fresh bread sounds AMAZING!
Fabulous! We used a brisket that my husband smoked (9hrs on coals) instead of pastrami but the Russian dressing is amazing – best use of brisket we’ve tried so far! Thanks Nagi
Sounds divine Megan!!
didn’t make sandwich yet cause the wait was to long and the meat was so good just have to have some….rolled up in flour tortillas with some mustard and a pickle so so so good