Pastrami On Rye Sandwich
Looking to whip up a great lunch that’s both iconic and delicious? Try this Pastrami on Rye Sandwich recipe, a beloved 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.
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 mayonnaise
- 40 g sour cream or creme fraiche
For Reuben Sandwich:
- 8 slices light rye bread
- 280 g pastrami approx 24 thin slices
- 240 g 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
Calories: 478kcalCarbohydrates: 40gProtein: 29gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 75mgSodium: 1926mgPotassium: 484mgFiber: 6gSugar: 6gVitamin A: 412IUVitamin C: 36mgCalcium: 394mgIron: 5mg
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