Recipe VIDEO above. The iconic Reuben Sandwich made famous by Katz's Deli in New York, made at home! Hands down still one of the best sandwiches I have ever had in my life, the most incredible combination of ingredients, the star of which is warm fall-apart tender homemade pastrami!
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.
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).
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 quantity: Makes enough for 5 sandwiches, Homemade Pastrami makes 1.4kg / 2.8lb which is more than needed for this recipe (leftovers is always a good thing).1. Pastrami (see Easy Homemade Pastrami) - please don't even think about making this recipe with store bought slices! It is nothing like slow cooked homemade pastrami with a fresh pastrami spice crust that's warm and fall-apart tender! (PS Some Reuben sandwiches are made with plain corned beef. Homemade pastrami is a zillion times better, made famous by Katz's Deli in NYC)Easier to slice when cool/cold, it crumbles if you try to slice when hot. That's why we need to slice when cold then reheat in the cooking juices.2. Caraway seeds - not normally included in sauerkraut. But it works really well to add an extra something-something to compensate for this being a quick sauerkraut rather than one that's been left to ferment for days. Idea from Rick Stein! Optional.3. Russian Dressing is usually made with spicy ketchup which isn't a readily available ingredient. Sriracha works a treat as a sub, otherwise, use ketchup + tabasco to taste. It's like a spicier version of Thousand Island Dressing - should be mildly spicy mayo with a touch of sour from the horseradish paste and chilli sauce. Recipe adapted from: Epicurious and Serious Eats