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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
