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

Scale

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

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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