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Homemade Reuben Sandwich with Pastrami Recipe

Avatar photoByEmily
Jump to Recipe· 4.8 from 91 reviews

If you’re craving a sandwich that’s bursting with flavor and famously satisfying, you’ve got to try this Homemade Reuben Sandwich with Pastrami Recipe. I absolutely love how this turns out every single time — the tender, melt-in-your-mouth pastrami paired with tangy sauerkraut and ooey-gooey Swiss cheese sandwiching golden toasted rye bread is pure magic. When I first tried making it at home, I was amazed at how close it came to deli-quality. Trust me, once you master this, you’ll be making it again and again.

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Why You’ll Love This Recipe

  • Authentic Flavor: This recipe nails that classic New York deli taste with homemade pastrami as the star.
  • Perfectly Balanced: Tangy cabbage, creamy sauce, and melty cheese all come together in harmony.
  • Simple Prep: With straightforward ingredients and steps, it’s surprisingly easy to pull off.
  • Make-Ahead Friendly: You can prep components in advance for a quick, satisfying lunch or dinner.
A sandwich with two slices of toasted brown bread forms the top and bottom layers. Inside, there are thick layers of dark pink, sliced meat with a slightly crispy edge, topped with melted pale yellow cheese that drapes over the meat, and a layer of shredded white cabbage beneath the meat. The sandwich is placed on a white plate with small green pickles scattered around and ridged potato chips in the background. The setting includes a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Reuben Sandwich with Pastrami, Reuben Sandwich, Pastrami Sandwich recipe, Best Reuben Sandwich, How to make Reuben sandwich at home this …

Ingredients You’ll Need

The magic in this Homemade Reuben Sandwich with Pastrami Recipe starts with quality ingredients that complement each other so well. Whether you grab your pastrami from scratch or your favorite deli, these essentials come together beautifully to create that iconic flavor.

Flat lay of a thick slab of homemade pastrami with visible marbling, ten slices of light rye bread stacked neatly, ten slices of Swiss cheese with characteristic holes, a small white ceramic bowl of softened butter, a small white bowl of golden grapeseed oil, a few thinly sliced pale purple onion rings, a small mound of finely shredded white cabbage, a small white bowl with clear cider vinegar, a small white bowl of clear water, a heap of coarse salt crystals, a small pile of white granulated sugar, a scattering of caraway seeds, a small white bowl with finely minced pale onion, a small white bowl with finely chopped green dill pickles, a small white bowl of creamy mayonnaise, a small white bowl of thick sour cream, a small white bowl containing bright red sriracha sauce, a small white bowl with smooth horseradish paste, a small white bowl with dark Worcestershire sauce, and a small white bowl of reddish sweet paprika powder — all ingredients fresh and natural, arranged in perfect symmetry, balanced proportions, on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Homemade Reuben Sandwich with Pastrami, Reuben Sandwich, Pastrami Sandwich recipe, Best Reuben Sandwich, How to make Reuben sandwich at home
  • Homemade pastrami: This is the star of the show — tender, flavorful, and juicy; if homemade isn’t feasible, a good quality deli pastrami works too.
  • Light rye bread: Its slight tang and firm texture hold up perfectly without overpowering the fillings.
  • Swiss cheese: Melts wonderfully and adds that creamy, nutty note.
  • Butter: For toasting the bread to golden, crispy perfection.
  • Grapeseed oil: Used to gently sauté the onions for a sweet, mellow flavor.
  • Onion: Both thinly sliced for sautéing and finely minced for the sauce add layers of subtle flavor.
  • White cabbage: Thinly shredded to create homemade sauerkraut with a tangy bite.
  • Cider vinegar: Gives the cabbage that classic pickled tang.
  • Water: Helps balance the vinegar for perfect acidity.
  • Salt: Enhances the flavors throughout the sandwich.
  • Sugar: Just enough sweetness to soften the vinegar’s sharpness in the kraut.
  • Caraway seeds (optional): Add a subtle anise-like flavor that’s traditional in some Reuben recipes.
  • Dill pickle/gherkin: Finely minced into the sauce for a zesty crunch.
  • Mayonnaise and sour cream: Combine for a luscious sandwich spread.
  • Sriracha, spicy ketchup, or chili sauce: Adds a spicy kick balancing the richness.
  • Horseradish: For that sharp, pungent heat classic to a Reuben.
  • Worcestershire sauce: Brings umami depth to the sauce.
  • Sweet paprika: A gentle smoky sweetness rounded out the flavor mix.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Homemade Reuben Sandwich with Pastrami Recipe is how easy it is to play around with. Whether you’re a fan of heat, a vegetarian twist, or prefer a different cheese, it’s all fair game here!

  • Spicy Variation: I sometimes swap regular sriracha for a smoky chipotle sauce, which adds a nice smoky heat layer that my family goes crazy for.
  • Vegetarian Version: Replace pastrami with marinated tempeh or smoked mushrooms—still packed with flavor but meat-free.
  • Cheese Options: If Swiss isn’t your thing, Gruyère or Havarti give a lovely melt and slightly different note.
  • Gluten-Free: Use your favorite gluten-free rye or multigrain bread, and everything else stays the same.

How to Make Homemade Reuben Sandwich with Pastrami Recipe

Step 1: Prepare the Tangy Sauerkraut

Start by making your own tangy sauerkraut with shredded white cabbage. This step is key because the fresh kraut adds brightness and crunch that holds its own against the rich pastrami. Toss the cabbage with cider vinegar, water, salt, sugar, and caraway seeds (if using), then gently cook on medium-low heat until it softens but still retains some snap. I found that simmering for about 10-12 minutes hits the sweet spot — you don’t want mushy kraut, but perfectly tender is ideal. Set it aside to cool slightly.

Step 2: Whip Up the Zesty Sauce

Next, combine the mayonnaise, sour cream (or extra mayo if you prefer creamier), sriracha or your chosen chili sauce, horseradish, Worcestershire sauce, minced onion, minced dill pickle, and sweet paprika. Mix well until smooth—this sauce ties everything together, giving you that signature Reuben zip and creaminess. I always taste and adjust the horseradish based on how spicy I want things. It really wakes up the sandwich!

Step 3: Sauté the Onions

In a pan, heat grapeseed oil over medium heat and sauté thinly sliced onions until they’re soft and just starting to caramelize—about 7 minutes. This adds a sweet depth you don’t get from raw onions, balancing the tanginess of the kraut. Remember to stir occasionally so they don’t burn. Once done, remove from heat and set aside.

Step 4: Assemble the Sandwich

Now to bring it all together! Butter one side of each rye slice. On the unbuttered side, layer Swiss cheese first, then a generous pile of warm pastrami, a spoonful of the sautéed onions, and a big helping of your homemade sauerkraut. Top with a dollop of the zesty sauce, then finish with another slice of bread, buttered side facing out. The order is important to keep the bread from getting soggy while ensuring every bite bursts with flavor.

Step 5: Grill to Golden Perfection

Heat a skillet or griddle over medium heat. Place your prepared sandwiches and cook for about 3-4 minutes per side, pressing down gently with a spatula to meld everything together. You’re looking for that golden crust with the cheese melted inside. Be patient — too high heat can burn the bread before the cheese melts. I love using a cast-iron pan here for even heat distribution.

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Pro Tips for Making Homemade Reuben Sandwich with Pastrami Recipe

  • Warm Pastrami: Reheat your pastrami slightly before assembling so it stays juicy and complements the melted cheese perfectly.
  • Sauce Balance: Adjust horseradish and chili sauce in the dressing according to your heat preference—start small, add more!
  • Press Gently: Use a spatula or a sandwich press, but don’t squash it too hard; you want the layers to meld without losing texture.
  • Toast Right: Medium heat is your friend to get crispy bread without burning—be patient and flip carefully.

How to Serve Homemade Reuben Sandwich with Pastrami Recipe

A close-up view of a sandwich held by a woman's hand, showing three main layers. The top and bottom layers are toasted brown bread with a rough texture. Inside, there is a thick, juicy layer of pinkish-red sliced meat with visible grain and moisture. Above the meat is a layer of melted white cheese mixed with some light brown sauce, oozing slightly over the edges. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Homemade Reuben Sandwich with Pastrami, Reuben Sandwich, Pastrami Sandwich recipe, Best Reuben Sandwich, How to make Reuben sandwich at home

Garnishes

I like to serve this sandwich with a few classic garnishes: a few crunchy dill pickle spears and a small helping of coleslaw. The pickles add a bright, juicy crunch that contrasts wonderfully, and the coleslaw mirrors the tang but brings a fresh crunch that lightens the richness.

Side Dishes

My go-to sides are kettle-cooked potato chips for that salty crunch and a simple green salad with a light vinaigrette that cuts through the richness. If I’m feeling indulgent, some crispy sweet potato fries pair beautifully too.

Creative Ways to Present

For special occasions, I like cutting the sandwich into halves or quarters and securing with a cute toothpick, making it perfect for sharing or party platters. You can also add a small ramekin of extra sauce for dipping, which everyone loves.

Make Ahead and Storage

Storing Leftovers

Leftover sandwiches keep well wrapped tightly in the fridge for up to 2 days. I recommend storing the sauce and kraut separately if you can—it helps keep the bread from getting soggy overnight.

Freezing

I haven’t had great luck freezing a fully assembled Reuben because of all the fresh ingredients and sauce—the bread tends to get mushy. If you want to freeze, freeze pastrami slices and sauce separately and assemble fresh when ready for the best texture.

Reheating

For reheating, my favorite trick is to pop the sandwich in a preheated oven (around 350°F/175°C) wrapped in foil for about 10-12 minutes, then open the foil and toast under the broiler for a couple minutes to crisp the bread. This way you revive that melt and crunch beautifully.

FAQs

  1. Can I use store-bought pastrami for this Homemade Reuben Sandwich with Pastrami Recipe?

    Absolutely! While homemade pastrami is incredible and fresher, good-quality store-bought pastrami still works beautifully and saves prep time. Just reheat it gently before assembling.

  2. Is it necessary to make homemade sauerkraut, or can I use store-bought?

    You can use store-bought sauerkraut if you’re short on time, but homemade lightly cooked kraut offers a fresher, brighter taste and better texture that really lifts the sandwich.

  3. What’s the difference between a Reuben and this Homemade Reuben Sandwich with Pastrami Recipe?

    The classic Reuben typically uses corned beef, but in this recipe, pastrami brings a slightly smokier and more spiced flavor profile, making for a delicious twist while keeping the essence of the original.

  4. Can I make this sandwich gluten-free?

    Yes! Just swap out the rye bread for your favorite gluten-free bread, and follow the recipe as-is. The flavors remain just as wonderful.

Final Thoughts

This Homemade Reuben Sandwich with Pastrami Recipe truly holds a special place in my heart (and my tummy!). It’s one of those dishes that feels like a big, cozy hug after a long day. Whether you’re recreating that famous Katz’s Deli vibe or just craving a scrumptious sandwich, this recipe delivers every time. I can’t wait for you to try it—you’ll enjoy every bite as much as my family and I do.

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Homemade Reuben Sandwich with Pastrami Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 91 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 5 sandwiches
  • Category: Sandwich
  • Method: Frying
  • Cuisine: American, Deli
Print Recipe

Description

This Reuben Sandwich recipe brings the iconic flavors of Katz’s Deli in New York right to your kitchen with homemade fall-apart tender pastrami, tangy sauerkraut-style cabbage, creamy spicy sauce, and melted Swiss cheese all layered between slices of toasted light rye bread. A classic deli favorite, perfect for a hearty lunch or dinner.

Ingredients

Pastrami and Bread

  • 1 kg / 2 lb homemade pastrami
  • 10 slices light rye bread
  • 10 slices Swiss cheese
  • Butter, for spreading

Cabbage Slaw

  • 1/2 onion, thinly sliced
  • 350g / 12 oz white cabbage, thinly shredded (1/4 large head, 6 – 8 big handfuls)
  • 1 1/4 cups (300ml) cider vinegar
  • 1/3 cup (85ml) 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 more mayo)
  • 2.5 tbsp sriracha, spicy ketchup or chili sauce (or 1/4 cup ketchup + 2 tsp Tabasco)
  • 3 tsp horseradish (jar), to taste
  • 1 tsp Worcestershire sauce
  • 1/4 tsp sweet paprika
  • 1 tbsp grapeseed oil

Instructions

  1. Prepare the Cabbage Slaw: In a bowl, combine thinly sliced onion, shredded white cabbage, cider vinegar, water, salt, sugar, and optional caraway seeds. Toss well to mix all ingredients evenly. Allow this mixture to marinate while you prepare the rest of the sandwich for the cabbage to soften and develop flavor.
  2. Make the Sauce: Finely mince onion and dill pickle or gherkin. In a separate bowl, combine minced onion and pickle with mayonnaise, sour cream, sriracha or your preferred chili sauce, horseradish, Worcestershire sauce, and sweet paprika. Mix thoroughly to create a creamy, tangy, and spicy spread.
  3. Sauté Onion: Heat 1 tablespoon grapeseed oil in a pan over medium heat. Add the thinly sliced onion and sauté until soft and lightly caramelized. This step adds sweetness and depth to the slaw component or sandwich as needed.
  4. Assemble the Sandwich: Butter one side of each slice of rye bread. On the unbuttered side, spread a generous amount of the prepared sauce. Layer on slices of Swiss cheese, warm homemade pastrami, and a good portion of the cabbage slaw with sautéed onion. Top with another slice of bread, buttered side out.
  5. Cook the Sandwich: Heat a skillet or griddle over medium heat. Place the assembled sandwiches in the skillet and cook for about 3–4 minutes per side or until the bread is golden brown and crispy and the cheese has melted thoroughly. Press down slightly with a spatula while cooking to help all layers meld together.
  6. Serve: Once cooked, remove sandwiches from the skillet. Let them rest for a minute, then cut in half or quarters. Serve warm 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!
  • Hands down still one of the best sandwiches ever, thanks to the warm, tender homemade pastrami and well-balanced tangy, spicy, and creamy flavors.
  • If you prefer a spicier sauce, adjust the amount of sriracha or horseradish to your taste.
  • Caraway seeds in the slaw are optional but add a nice subtle flavor that complements pastrami well.
  • You can substitute sour cream with more mayonnaise if preferred for a milder sauce.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 640
  • Sugar: 7g
  • Sodium: 1200mg
  • Fat: 40g
  • Saturated Fat: 12g
  • Unsaturated Fat: 24g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 90mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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