Reuben Sandwich

 

Reuben Sandwich recipe

A Reuben sandwich is so much more than just another pastrami sandwich. Piled high with warm, fall-apart homemade pastrami, quick sauerkraut recipe, Russian dressing and Swiss cheese, this is a sandwich that’s so good it can make a grown man cry!

This recipe is a copycat of the Reuben Sandwiches made famous by Katz’s Deli in NYC. Because I can’t fly halfway around the world every time I need a fix!

 

Reuben Sandwich recipe

If you’re wondering what’s a Reuben Sandwich and why are you so bonkers about them?? close your eyes and imagine biting into this: lightly toasted rye bread slathered with butter and a slightly tart/spicy mayo (Russian Dressing), piled high with warm, flavour infused homemade pastrami, the juicy tanginess and crunch from a quick homemade sauerkraut all smothered in melted Swiss cheese.

It’s an unbelievable combination of flavours and textures.

And it is, without question, one of the BEST sandwiches in the world!

What goes in a Reuben Sandwich

Here’s what you need to make a Reuben sandwich:

•          Homemade Pastrami – you’ll find plenty of recipes out there that tell you to just use plain corned beef (aka salt beef)… but just imagine how much more outrageously good it it is when made with an EASY slow cooked homemade pastrami that’s fall apart tender and crusted with fresh pastrami spices! That’s the Katz’s way!

•          Sauerkraut – essential for a true Reuben sandwich, a big pile of sauerkraut which is pickled cabbage. We’re making our own here because even a quick sauerkraut is way better than what you get in jars at supermarkets. I use a Rick Stein recipe, and it’s really (really!) good.

•          Russian Dressing – Another essential component of a Reuben Sandwich! It’s basically a slightly spicy Thousand Island Dressing. I don’t know who decided this sauce was a good idea for a Reuben but it works outrageously well to bring all the ingredients together!

•          Swiss Cheese – We never say no to cheese in any form, and especially not to Swiss Cheese (that nutty savoury flavour is just so perfect here!) Gruyere or Emmental or even “Swiss style” cheese works a treat as well.

•          Rye Bread – No other bread will do here. (Just jokes.   Some might say it’s criminal to use another bread, but actually, all the stuff between the bread is way more important in my view. Just be sure to use a sturdy bread – stock standard white sandwich bread won’t hold up to the generous filling!)

 

 

I’m going to briefly talk through each of the components here, but if you want to dive right in,

1. EASY Homemade Pastrami

Homemade Pastrami is one of those gold nugget recipes that has high returns for very little effort. Essentially, you roll corned beef in a whole bunch of everyday spices, wrap in foil, slow cook until fall apart tender then bake so the spices become crusty.

That’s it. Really.

One bite, and you will be BLOWN AWAY how good it is. It’s sliceable but fork tender, and the fresh flavour of the spices is just so so good!

 

 

2. QUICK Sauerkraut recipe!

Typically sauerkraut is left to ferment for weeks to allow flavours to develop. And as regular readers know, I do not possess such patience – when I want a Reuben sandwich, I want it now, now, now!

Luckily for us, Rick Stein has a mighty good quick sauerkraut recipe – 15 minutes on the stove. Though not quite as good as one you’ll get at a European deli that’s been fermenting for weeks, it’s way (way!) better than what you get in jars at the supermarket. 

Caraway seeds?

Not seen in most sauerkraut recipes but adds an extra something-something to make up for the flavour the develops from weeks of fermentation. Rick Stein uses it – and I like it! But it’s optional. 

 

 

3. Russian Dressing

Just calls for mixing up a handful of ingredients. Essentially it’s a slightly spicier Thousand Island Dressing.

I know Sriracha looks like an odd choice, being an Asian ingredient and all. But it works a treat in place of spicy Ketchup which isn’t something I’m familiar with. Chilli sauce or ketchup + tabasco works fine here too.

The kick of spice from the sriracha and horseradish (jar stuff, not fresh) combined with the richness of the mayo is just sensational with the fall-apart pastrami and the tart sauerkraut!