A pastrami Reuben needs hot pastrami, melted Swiss cheese and well-drained sauerkraut between crisp slices of bread. A quick Russian dressing brings it together. Use moderate heat so the filling warms through before the outside gets too dark.
Estimated prep: 7 minutes
Cook: 8 minutes
Total: 15 minutes
Serves: 2 large sandwiches
Ingredients
- 250 g The Lucky Pig Pastrami
- 4 thick slices rye or sourdough bread
- 4 slices Swiss cheese
- ½ cup sauerkraut, well drained
- 2 tbsp butter
Russian dressing
- 3 tbsp mayonnaise
- 1 tbsp tomato sauce
- 1 tsp Dijon mustard
- 1 tsp pickle juice
- 1 tbsp finely chopped pickles
Method
- Combine all the Russian dressing ingredients.
- Butter one side of each slice of bread. Flip over and generously spread the other side with Russian dressing.
- Layer two slices with Swiss cheese, a generous pile of Lucky Pig pastrami, sauerkraut and another slice of Swiss cheese. Top with the remaining bread, buttered-side facing out.
- Heat a frying pan over medium-low heat.
- Cook the sandwiches for 3-4 minutes each side, pressing gently, until the bread is deeply golden and crisp, the pastrami is hot and the cheese has melted.
- Slice in half and serve immediately with extra pickles on the side.
Butcher’s Tip
Drain the sauerkraut well and keep the pan over medium-low heat. Thick bread can brown before the filling warms through if the heat is too high.
How to Serve
Slice the sandwiches in half and serve straight away, with extra pickles alongside.
Watch the Recipe
The video shows an oven-melt variation; the written method above uses a frying pan.
Shop the Ingredients
Shop Pastrami for this recipe.
More Recipe Inspiration
For a fresh sandwich option, try our Epic Ham & Salad Sando. Explore more ideas in the Recipe Hub.
Visit The Lucky Pig in Bentleigh
Find us at 452 Centre Road, Bentleigh VIC 3204. Ask our butchers for help choosing meat for your next meal.
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