Looking to whip up a great lunch that's both iconic and delicious? Try this Pastrami on Rye Sandwich recipe, a great take on the classic Reuben Sandwich. Stacked with layers of high-quality pastrami (a smokier alternative to the traditional corned beef), Emmental cheese, sauerkraut, and homemade Russian dressing, this sandwich rooted in the heart of New York City's deli culture is a true contender for the title of the best sandwich.
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What Are Reuben Sandwiches?
The Reuben sandwich, a classic American creation, features layers of corned beef (or alternatively, pastrami), Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, all sandwiched between slices of rye bread (try it with sourdough rye bread - it's amazing!).
While the origins remain debated, a popular tale links its creation to Reuben Kulakofsky. This iconic sandwich boasts a perfect blend of flavours-the savoury, tender meat contrasts with the tangy sauerkraut, the melted cheese binds the ingredients, and the slightly spicy sauce adds depth.
Though traditionally made with corned beef, pastrami also excels in this role, offering a smokier, slightly spicier alternative, popularized by renowned delis like Katz's Deli in New York City.
What Makes The Ultimate Pastrami on Rye Sandwich Recipe?
- Start with Quality Ingredients: Opt for high-quality, well-marbled pastrami, ideally from a trusted deli counter. Fresh rye sourdough bread with a slightly crispy crust complements the flavours perfectly.
- Be Generous: Layer the pastrami generously between slices of rye bread. You will need about 2.5-3 ounces of pastrami per sandwich.
- Perfect the Dressing: If you are making only one thing from scratch in this recipe, it has to be the Russian Dressing - it makes a huge difference.
- Grill to Perfection: if you wish, grill the assembled sandwich on a griddle or panini press until the cheese melts, the bread turns golden brown, and the flavours intensify. This step helps meld the ingredients and creates the quintessential crispy exterior, elevating your pastrami on rye to the best sandwich status.
Ingredients and Substitutes
For the Homemade Russian Dressing:
- brown onion: may be replaced with shallots or white onions. The onions must be very finely chopped, or minced for best results.
- gherkins (dill pickles): can be replaced with dill pickle relish. Make sure to chop the gherkins very finely to distribute the flavours.
- tomato puree: also known as concentrated tomato paste.
- horseradish sauce.
- Worcestershire sauce: sometimes referred to as Worcester sauce.
- mayonnaise: both regular and reduced-fat mayo will work in this recipe.
- sour cream: can be replaced with creme fraiche.
- hot sauce (optional).
If you want an easy option, you can buy Russian Dressing in most grocery stores, or you may substitute it with Thousand Island Dressing (stir in some chilli sauce if you wish). Tartar Sauce works very well in these sandwiches too!
For Reuben Sandwiches:
- light rye bread slices.
- pastrami: shop-bought pastrami or homemade corned beef may be used.
- Emmental cheese: may be replaced with a slice of Swiss cheese or Provolone cheese.
- sauerkraut.
Ready for a good Reuben Sandwich fix? Let's jump into the recipe!
Step-By-Step Method
The best pastrami sandwich is, of course, crafted from scratch, with all the homemade ingredients. If you have time and love for cooking, we encourage you to make salt beef, a freshly baked loaf of rye bread and even your own sauerkraut. However, our recipe uses mostly grocery store ingredients except for Homemade Russian Dressing - it makes all the difference.
Step 1: Make Russian Dressing
Mix all the Russian Dressing ingredients in a small bowl and place it in the fridge for 30 minutes for the flavours to meld. You can make this dressing 1-2 days in advance. For more information, head to our Homemade Russian Dressing recipe.
Step 2: Assemble Pastrami on Rye Sandwiches
Preheat the grill (toaster oven) to medium heat.
Place sauerkraut into a small colander to drain.
Lightly toast slices of bread in a toaster or under the grill (on both sides).
Spread a level tablespoon of Russian dressing on all the slices of rye bread. Top half of the bread with 6 slices of pastrami each (if you are using your thick-sliced pastrami, use fewer slices). You should use about 70g of pastrami per sandwich.
Spoon tart sauerkraut on top of the pastrami. Finally, add 1-2 slices of cheese on top.
Place the sandwiches on a sheet tray and under the grill for 1-2 minutes until the cheese melts over the sauerkraut and pastrami.
Press the second piece of bread on top of the sandwich (dressing side down), and enjoy!
Recipe Video
Serving Reuben Sandwiches
Classic Pastrami Sandwich is typically served warm with potato chips (or French fries) and a pickle on the side. But we love serving these with potato salad instead.
A nice green side would also not go amis. Try them with Courgette Ribbon Salad or even an Italian Green Bean Salad.
Recipe FAQs
What Is The Difference Between a Rachel and a Reuben Sandwich?
The primary difference between a Rachel and a Reuben sandwich is the choice of meat: a Reuben uses corned beef, while a Rachel typically substitutes corned beef with pastrami or turkey. Additionally, the Rachel often swaps the sauerkraut in a Reuben for coleslaw, creating a slightly sweeter flavour profile.
Are Corned Beef and Pastrami The Same? Which One Should Be Used In Reuben Sandwiches?
Corned beef and pastrami are both types of deli meat, but the basic difference lies in their preparation. Corned beef is salt-cured brisket, while pastrami is made from beef brisket that's been cured, dried, seasoned with herbs and spices, and then smoked. For Reuben sandwiches, traditionally, corned beef is the classic choice, but we love using pastrami.
Other Classic Sandwich Recipes To Try
Do you enjoy a delicious sandwich for lunch? Us too! Try our BLTA Sandwich next - it's a BLT With Avocado (that's what A stands for). We are hoping to tempt you with some other traditional sandwich recipes below:
Pastrami On Rye Sandwich
Ingredients
For Russian Dressing:
- 1 tablespoon brown onion very finely chopped or minced
- 1 tablespoon gherkin finely chopped or minced
- 1 tablespoon tomato puree tomato paste
- 1 tablespoon horseradish sauce
- 1 tablespoon Worcestershire sauce
- 120 g (½ cups) mayonnaise
- 40 g (3 tablespoon) sour cream or creme fraiche
For Reuben Sandwich:
- 8 slices light rye bread
- 280 g (⅔ lb) pastrami approx 24 thin slices
- 240 g (1⅔ cups) sauerkraut drained
- 8 slices Emmental cheese
Instructions
- Place all the Russian dressing ingredients in a small bowl and mix until fully combined. Cover and refrigerate for at least 30 minutes before using.
- Toast your rye bread slices lightly (if not using a toaster, toast them in the oven under grill option on both sides).
- Slather a level tablespoon of Russian Dressing on each bread slice.
- Top half of the slices with pastrami, then sauerkraut, and finally cheese.
- Place the sandwiches under the grill for a few minutes, or until the cheese melts.
- Press another slice of bread on top, cut the sandwiches in half and enjoy.
Video
Nutrition
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