If you’re craving something truly unforgettable for lunch or dinner, you’ve got to try this Deluxe Reuben Sandwich with Homemade Pastrami Recipe. Trust me, it’s not just any Reuben—it’s elevated by that tender, melt-in-your-mouth homemade pastrami that I swear makes this sandwich an instant classic. Once you make it, you’ll see why it’s become a family favorite around here and why I can’t stop recommending it to friends.
Why You’ll Love This Recipe
- Homemade Pastrami Magic: Making your own pastrami from scratch adds unmatched flavor and tenderness you won’t find in store-bought versions.
- Perfect Balance of Flavors: The tangy sauerkraut meets melty Swiss, creamy sauce, and spicy notes for a sandwich that hits all the right spots.
- Simple Yet Elevated: Despite sounding fancy, it’s surprisingly easy to pull off at home, even if you’re a beginner sandwich maker.
- Family-Approved: This recipe has turned casual dinners into celebrations in my home—your family will love it just as much.
Ingredients You’ll Need
Each component plays a crucial role in building this sandwich’s legendary status. I like to use fresh, high-quality ingredients to make sure every bite is packed with flavor and texture. Don’t rush past the homemade pastrami—it’s the star of the show!
- Homemade pastrami: Opt for freshly made pastrami with a nice spice crust; it’s worth the effort and tastes so much better than store-bought deli meat.
- Light rye bread: Choose a sturdy rye with a bit of tang and slight chewiness to hold up to the fillings.
- Swiss cheese: Go for sliced Swiss with good melting qualities for that gooey, creamy texture.
- Butter: For spreading on the bread; it helps create that golden crust when grilling.
- Grapeseed oil: A neutral oil to sauté onions without overpowering the delicate pastrami flavors.
- Onion: Use both thinly sliced and finely minced forms—each adds distinct texture and taste layers.
- White cabbage: This is your base for tangy-style sauerkraut; shredding it thinly helps it pickle faster and soak up the cider vinegar goodness.
- Cider vinegar: Adds bright acidity that perfectly balances the rich meat and cheese.
- Water: Dilutes the vinegar slightly to keep the pickling mix from being too harsh.
- Salt & sugar: For seasoning and balancing the sauerkraut’s flavor.
- Caraway seeds: Optional, but if you like that authentic Eastern European touch, don’t skip them!
- Dill pickle/gherkin: Finely minced to add a punchy crunch and vinegar kick in the spread.
- Mayonnaise & sour cream: Combo creates a rich, creamy spread that complements the pastrami beautifully.
- Sriracha or chili sauce: Gives the spread a gentle heat—adjust to your taste.
- Horseradish: A jarred variety works great here; it punches up the sandwich’s flavor profile.
- Worcestershire sauce: Adds depth and umami to the spread.
- Sweet paprika: For color and mild smokiness.
Variations
I love making this Deluxe Reuben Sandwich with Homemade Pastrami Recipe just as it is, but I also encourage you to tweak it to your liking. I’ve tried a few twists that add a personal touch without messing with the classic vibe too much.
- Vegetarian Version: I experimented with smoked tempeh as a pastrami substitute for a veggie-friendly option, and the flavors still came together nicely with all the other ingredients.
- Spicy Kick: Adding extra horseradish or swapping out sriracha for a hotter chili sauce gave the sandwich a fantastic bite my thrill-seeking friends adored.
- Gluten-Free: I substituted light rye bread with gluten-free rye-style bread, and the sandwich held up well—just make sure to watch the grilling closely so it doesn’t dry out.
How to Make Deluxe Reuben Sandwich with Homemade Pastrami Recipe
Step 1: Prepare the Homemade Pastrami
This is the heart of the recipe, and once you’ve mastered your own pastrami, the sandwich becomes next-level. If you don’t have pastrami prepped yet, I recommend starting with a simple smoked brisket or buying quality pastrami from a local deli. Warm it gently on a pan over medium heat until it’s tender and ready to pile high.
Step 2: Make the Tangy Sauerkraut
While the pastrami warms, shred your white cabbage very thin. Mix cider vinegar, water, salt, sugar, and optional caraway seeds in a bowl. Toss the cabbage in this marinade and let it sit for at least 15 minutes to soften and get those classic Reuben flavors. I once left it overnight, and it was even better!
Step 3: Whip Up the Deluxe Sauce
In a small bowl, combine mayonnaise, sour cream (or extra mayo), finely minced onion and gherkin, sriracha or chili sauce, horseradish, Worcestershire sauce, and sweet paprika. Stir until smooth and let the flavors meld while you prepare the sandwiches.
Step 4: Assemble and Grill Your Deluxe Reuben Sandwich
Spread butter evenly on one side of each slice of rye bread. On the unbuttered side, layer Swiss cheese, homemade pastrami, sauerkraut, and a generous dollop of the deluxe sauce. Top with another slice of rye, buttered side facing out. Heat a skillet over medium heat with grapeseed oil. Grill sandwiches until the bread is golden brown and the cheese melts, about 3-4 minutes per side. Press down gently with a spatula for that perfect crisp.
Pro Tips for Making Deluxe Reuben Sandwich with Homemade Pastrami Recipe
- Perfect Pastrami Heat: Warm your pastrami gently—high heat dries it out fast. Low and slow on the skillet keeps it juicy and tender.
- Sauerkraut Timing: Don’t rush the cabbage marinade; letting it sit even 30 minutes makes a noticeable flavor difference and prevents sogginess.
- Even Buttering: Butter your bread edges evenly to get that beautifully crisp crust without greasy spots.
- Cheese Melting: Keep your skillet covered while grilling for a minute to ensure the Swiss cheese melts perfectly inside the sandwich.
How to Serve Deluxe Reuben Sandwich with Homemade Pastrami Recipe
Garnishes
I like to add a few classic pickles on the side—a crisp dill pickle really complements the sandwich’s rich, smoky notes. Sometimes I sprinkle a pinch of smoked paprika or finely chopped fresh parsley on top for a little color and extra flavor.
Side Dishes
This deluxe Reuben pairs beautifully with crunchy kettle-cooked potato chips or homemade sweet potato fries. For something lighter, a crisp green salad with a vinaigrette balances the sandwich’s richness perfectly.
Creative Ways to Present
For special occasions, I like to slice the sandwich into smaller “slider” portions and serve them on a wooden board with a trio of dipping sauces—extra horseradish mayo, mustard, and a smoky BBQ sauce. It turns a casual meal into a fun sharing experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), wrap each sandwich tightly in parchment paper and then foil to keep moisture and flavor locked in. Store in the fridge for up to 2 days. I found this prevents soggy bread the next day.
Freezing
I don’t usually freeze the whole sandwich—it tends to lose its texture—but you can freeze the homemade pastrami separately in airtight containers for up to 3 months. Just thaw overnight in the fridge and warm gently before assembling your sandwich.
Reheating
To reheat leftover sandwiches, I like using a skillet over low to medium heat with a lid on, turning occasionally until the cheese melts and bread crisps up nicely. Microwave ruins the texture, so avoid that if you can!
FAQs
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Can I use store-bought pastrami for this recipe?
Absolutely! While homemade pastrami elevates the sandwich, high-quality store-bought pastrami works well too, just make sure to warm it gently to keep it tender and juicy.
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How long does the sauerkraut need to marinate?
I recommend at least 15-30 minutes of marinating for the cabbage in the vinegar mix to soften it and develop flavor, but you can prep it the day before for even better taste and texture.
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What’s the best bread for a deluxe Reuben?
Light rye bread is classic for Reubens—it offers the right balance of density and tang. Avoid super soft bread or it won’t hold up to the fillings well.
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Can I make this recipe vegan?
You can swap pastrami for smoked tempeh, use vegan cheese, and replace mayo/sour cream with plant-based alternatives. The tangy pickled cabbage and flavorful sauces still make it deliciously satisfying.
Final Thoughts
When I first tried making this Deluxe Reuben Sandwich with Homemade Pastrami Recipe, I never imagined how much it would impress my family and friends. It truly nails that perfect blend of smoky, tangy, creamy, and crispy goodness that makes you savor every bite. Whether you’re making it for a special occasion or just treating yourself on an ordinary day, this sandwich is a total game changer. I hope you enjoy making and eating it as much as I do—it’s my go-to when I want a comforting yet impressive meal at home.
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Deluxe Reuben Sandwich with Homemade Pastrami Recipe
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 5 sandwiches
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Description
This iconic Reuben Sandwich recipe, inspired by Katz’s Deli in New York, combines warm, fall-apart tender homemade pastrami with Swiss cheese, tangy sauerkraut-style cabbage, and a zesty homemade Russian dressing, all layered between slices of light rye bread and perfectly toasted with butter. Ideal for a satisfying and flavorful deli-style sandwich at home.
Ingredients
Pastrami and Bread
- 1 kg / 2 lb homemade pastrami (see Note 1)
- 10 slices light rye bread
- 10 slices Swiss cheese
- Butter, for spreading
Vegetables and Sauerkraut
- 1 tbsp grapeseed oil
- 1/2 onion, thinly sliced
- 350g / 12 oz white cabbage, thinly shredded (about 1/4 large head or 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 (see 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 substitute additional mayo)
- 2.5 tbsp sriracha, spicy ketchup or chili sauce (or 1/4 cup ketchup + 2 tsp Tabasco) (see Note 3)
- 3 tsp jarred horseradish, to taste (spicy/tangy)
- 1 tsp Worcestershire sauce
- 1/4 tsp sweet paprika
Instructions
- Prepare the Cabbage ‘Sauerkraut’: Heat grapeseed oil in a pan over medium heat. Add thinly sliced onion and sauté until translucent. Add shredded white cabbage and cook until slightly softened. In a separate bowl, combine cider vinegar, water, salt, sugar, and optional caraway seeds. Pour this mixture over the cabbage and simmer until the liquid is mostly absorbed and the cabbage is tender but still slightly crisp. Set aside to cool.
- Make the Russian Dressing: In a mixing bowl, combine finely minced onion, dill pickle, mayonnaise, sour cream (or more mayo), sriracha or spicy ketchup, horseradish, Worcestershire sauce, and sweet paprika. Mix well until smooth and adjust seasoning to taste. Refrigerate until ready to use.
- Assemble the Sandwiches: Butter one side of each slice of rye bread. On the unbuttered side, spread a generous amount of the Russian dressing. Layer Swiss cheese slices, warm pastrami, and a generous amount of the cabbage mixture on five slices of bread. Top each with another slice of bread, buttered side out, making a sandwich.
- Cook the Sandwiches: Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and cook until the bread is toasted golden brown and crisp, and cheese is melted, about 3-4 minutes per side. Press down slightly with a spatula for even cooking. Remove from pan and let sandwiches rest for a minute before slicing.
- Serve: Slice the sandwiches in half and serve immediately while warm. Enjoy the perfect blend of savory pastrami, tangy cabbage, creamy dressing, and melty Swiss cheese between buttery toasted rye bread.
Notes
- 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!
- Caraway seeds add a traditional flavor to the cabbage ‘sauerkraut’ but are optional depending on preference.
- Sriracha, spicy ketchup, or chili sauce can be substituted with ketchup plus Tabasco for adjustable level of heat in the dressing.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 1150 mg
- Fat: 38 g
- Saturated Fat: 13 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg
