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!
I took this recipe to Meal Plan Monday 123.
- 8-10 slices pastrami
- 1 cup sauerkraut
- 4 slices rye bread
- 4 slices swiss cheese
- 3-4 tbsp butter more or less if you prefer
- 1/2 cup mayonnaise
- 2 tbsp sweet pickle relish
- 1/4 cup chili sauce
Simple Russian Dressing: stir mayo, sweet pickle relish and chili sauce.
On a hot griddle on med/high heat, warm up the sauerkraut and pastrami. griddle.
Butter one side of each piece of bread and put them butter side down on the grill.
Put one slice of Swiss Cheese on each of the bread slices.
Put the heated meat two pieces of bread and half of the sauerkraut on the other slices of bread.
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.
You may use bottled Russian or Thousand Island Dressing