Entree: United States – New Jersey – Pastrami Reuben

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 1

Approximate Time

Prep 10 min

Cook 8 min

Additional 1 min

Total 19 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) sliced pastrami
- 2 slices rye bread (approx. 2 oz (57 g))
- 2 slices Swiss cheese (approx. 1.5 oz (43 g))
- 1/2 cup (115 g) sauerkraut, well drained and lightly squeezed
- 2 tbsp (30 ml) Russian dressing or Thousand Island
- 1 tbsp (14 g) butter, softened (for grilling)

Show original ingredient measurements

- 8 oz (225 g) sliced pastrami
- 2 slices rye bread (approx. 2 oz/57 g)
- 2 slices Swiss cheese (approx. 1.5 oz/43 g)
- 1/2 cup (115 g) sauerkraut, well drained and lightly squeezed
- 2 tbsp (30 ml) Russian dressing or Thousand Island
- 1 tbsp (14 g) butter, softened (for grilling)

Instructions

1. Drain the sauerkraut thoroughly by pressing it in a sieve or with paper towels until most liquid is removed.
2. Spread Russian dressing on the untoasted sides of both rye slices.
3. Place one slice dressing-side-up, top with one slice of Swiss, the warmed pastrami piled evenly, the drained sauerkraut, the second slice of Swiss, and finish with the other bread slice dressing-side-down.
4. Heat a skillet or griddle over medium-low heat and add butter; when it foams, place the sandwich in the skillet.
5. Grill gently, pressing occasionally, until the bread is deep golden and the cheese begins to melt, about 3–4 minutes per side (cover briefly with a lid if needed to help melt the cheese).
6. Transfer to a cutting board, let rest 1 minute, slice in half, and serve hot.