Description
This classic Reuben Sandwich recipe brings the iconic New York deli experience right to your kitchen! Featuring tender homemade pastrami, tangy sauerkraut-style shredded cabbage, creamy and spicy sauce, melty Swiss cheese, and light rye bread toasted to perfection with butter. A perfect balance of savory, spicy, and tangy flavors makes this sandwich an unforgettable, hearty meal ready in just 35 minutes.
Ingredients
Scale
Pastrami and Bread
- 1 kg (2 lb) homemade pastrami
- 10 slices light rye bread
- 10 slices Swiss cheese
- Butter, for spreading
Vegetables & Cabbage
- 1/2 onion, thinly sliced
- 350g (12 oz) white cabbage, thinly shredded (about 1/4 large head, 6-8 big handfuls)
Cabbage Marinade
- 1 1/4 cups (300 ml) cider vinegar
- 1/3 cup (85 ml) water
- 1 tsp salt
- 2 tsp sugar
- 1 tsp caraway seeds (optional)
Sauce
- 1 tbsp onion, finely minced
- 1 tbsp dill pickle/gherkin, finely minced
- 3/4 cup mayonnaise
- 1/4 cup sour cream (can substitute with more mayo)
- 2.5 tbsp sriracha, spicy ketchup or chili sauce (or 1/4 cup ketchup + 2 tsp tabasco)
- 3 tsp horseradish (jarred), to taste
- 1 tsp Worcestershire sauce
- 1/4 tsp sweet paprika
Cooking Oil
- 1 tbsp grapeseed oil
Instructions
- Prepare the Cabbage: In a bowl, combine the shredded white cabbage, thinly sliced onion, cider vinegar, water, salt, sugar, and optional caraway seeds. Mix well and marinate for at least 15 minutes until the cabbage softens and attains a tangy flavor.
- Make the Sauce: In a separate bowl, combine the finely minced onion and dill pickle with mayonnaise, sour cream, sriracha (or hot sauce alternative), horseradish, Worcestershire sauce, and paprika. Mix until smooth and set aside.
- Cook the Pastrami: Heat grapeseed oil in a skillet over medium heat. Add the homemade pastrami slices and warm them through for about 5-7 minutes until heated and slightly caramelized on the edges. Remove from heat.
- Assemble the Sandwiches: Butter one side of each rye bread slice. On the non-buttered side, spread a generous layer of the sauce. Add a slice of Swiss cheese, followed by warm pastrami, then a good helping of the marinated cabbage mixture. Top with another slice of Swiss cheese and spread sauce on the other bread slice to place on top, buttered side facing out.
- Grill the Sandwiches: Heat a large skillet or griddle over medium heat. Place the sandwiches in the pan and cook for about 3-4 minutes per side, pressing gently, until the bread is golden brown and crispy, and the cheese has melted.
- Serve: Remove the sandwiches from the pan, let them rest for a minute, then cut in half and serve immediately with extra sauce or pickles on the side if desired.
Notes
- Recipe VIDEO above. The iconic Reuben Sandwich made famous by Katz’s Deli in New York, made at home!
- This sandwich delivers a star-quality combination of warm, fall-apart tender homemade pastrami paired with tangy marinated cabbage and a creamy-spicy sauce.
- For quicker preparation, you can substitute store-bought pastrami, though homemade is recommended for best flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 1100 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 95 mg
