I’ve been a Reuben sandwich lover ever since I tasted my first one at a good deli many years ago. Hot pastrami with sauerkraut, melted Swiss cheese and a dabble of Russian dressing on thick buttered seeded crunchy Rye bread that is grilled has to be one of the best sandwiches ever! My hubby has told me that he just can’t easily find a Tasty Reuben Pastrami on Rye Bread Sandwich a.k.a. “The Rachel” like this just anywhere.
What I found when I made one at home is that it is so easy to make my own with quality ingredients. I never have to be disappointed again from the cheap quality food some restaurants and diners serve. I use fresh bakery quality Rye bread which makes a really big difference in the taste.
Making this fabulous sandwich at home enables the cook to control the amount of butter, meat, sauerkraut, cheese and dressing. I don’t like my food drowning in sauce. Likewise, I don’t like my sandwiches drowning in dressing either.
It is the balance of meat to bread to toppings and condiments that makes the best sandwich. I’ll repeat that because it is important. It is the balance of meat to bread to toppings and condiments that makes the best sandwich. You don’t want too much bread in one spot.
Call me a sandwich connoisseur or a foodie. Call me picky. I don’t care but, I need just the right amount of each quality ingredient to call it a great sandwich. A sandwich that melts in your mouth after each of your taste buds is dancing on the table.
I don’t know who is Rachel but, having a delicious sandwich named after you must be an honor in the world of foodies. Thank you Rachel or whomever named you.
The kind of deliciousness that happens when others are speaking to you at the table and you can’t hear a word because you are appreciating the impeccable flavors of this fresh, delightful sandwich. The key to moving this sandwich from great to spectacular is using homemade dressing. However, if you don’t have the ingredients or are short on time, a good bottled dressing certainly wouldn’t ruin this Reuben.
How to Make the Tasty Reuben Pastrami on Rye Bread Sandwich
- First, on a hot griddle on med/high heat, warm up a 1/2 cup of sauerkraut. I use the bagged kind you find in the grocery store meat section.
- Along side of the sauerkraut, warm up a few pieces of Pastrami or Corned Beef if you prefer.
- Butter two pieces of fresh Rye bread and lye them face down on the griddle.
- Put one slice of Swiss Cheese on each of the bread slices.
- Put the meat one piece of bread and sauerkraut on the other.
- Drizzle a little bit of Russian or Thousand Island dressing on one side or add after you take it off the grill if you don’t want warm dressing. A homemade Simple Russian Dressing is included in this recipe below.
- Finally, using two spatulas, place meat side on top of the sauerkraut side and continue to grill a couple more minutes. Remove and slap that nice Reuben on a plate.
I bought the pastrami from Costco. Their quality is not something I have to question. You need quality, fresh ingredients to make quality food.
If your hubby likes Reuben sandwiches, there is no way he wouldn’t devour this sandwich and give you a kiss afterward. Putting together a sandwich of quality ingredients will give you a tasty Reuben you can make at home. You can control how much butter is used and the quality of the dressing, bread and meat. Again, thank you Rachel!
More from No Plate Like Home:
This One Pot, Ham Potato and Bean Soup is our most popular post! It would be a great soup to serve with this Reuben sandwich.
A complete one pot meal that is filling for hungry bellies!
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- 8-10 slices of Pastrami
- 1 cup of sauerkraut
- 4 slices of Rye bread
- 4 slices of Swiss cheese
- 3-4 tbsp of butter more or less if you prefer
- 1/2 cup of mayonnaise
- 2 tbsp sweet pickle relish
- 1/4 cup chili sauce
On a hot griddle on med/high heat, warm up the sauerkraut.
Along side of the sauerkraut, warm up Pastrami .
Butter one side of each piece of fresh Rye bread put them butter side down on the griddle.
Put one slice of Swiss Cheese on each of the bread slices.
Put the heated meat one piece of bread and half of the sauerkraut on the other.
Drizzle with Simple Russian Dressing on one side or add after you take it off the grill if you don't want warm dressing.
Using two spatulas, place meat side on top of the sauerkraut side and continue to grill a couple more minutes. Remove and put on a plate. Serve with potato chips and/or a pickle.