Elevated Snacks · American
Brooklyn-Style Pastrami Reuben
A homage to the iconic NYC deli, featuring warm, peppery cured beef stacked high with kraut and melted Swiss.
Why This Works
The slow-toasting method ensures the bread is crispy and the cheese is perfectly melted without burning the rye, allowing the pastrami's spice rub to permeate the entire sandwich.
The Upgrade
Lightly toast your caraway seeds in a dry pan before sprinkling to release their essential oils.
Chef's Secret
Michelin TechniqueDraining the sauerkraut thoroughly is vital to keep the bread from becoming soggy during the grilling process.
Ingredients
Total time including resting: 25 min
Directions
Warm the pastrami in a skillet over low heat until fragrant.
Spread Russian dressing on one side of each slice of rye bread.
Layer two slices of Swiss cheese on two bread slices.
Pile the warm pastrami onto the cheese, followed by the drained sauerkraut.
Sprinkle the caraway seeds over the kraut.
Top with the remaining bread slices and butter the exterior of the sandwiches.
Grill in a skillet over medium-low heat until the bread is dark golden and the cheese is melted, about 4 minutes per side.
Wine Pairing
Zinfandel
Red Wine
The BottleRidge Vineyards Lytton Springs
The peppery, brambly fruit profile of this Zinfandel mirrors the spice of the pastrami. Its robust tannins and acidity cut through the rich, melted Swiss and fatty meat beautifully.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Dill Pickle Spears
Serve cold, crunchy dill pickle spears to cut through the richness of the melted cheese and fatty beef.
Ingredients
Directions
Slice cucumbers lengthwise into quarters.
In a small saucepan, bring vinegar, water, salt, and mustard seeds to a boil.
Remove from heat and stir in the smashed garlic.
Place cucumbers and dill into a heatproof glass jar.
Pour the hot brine over the cucumbers until fully submerged.
Cool to room temperature then chill for 30 minutes before serving.
Side Dish
Salt and Vinegar Kettle Chips
The sharp acidity and crunch mimic the classic deli experience perfectly with minimal effort.
Ingredients
Directions
Preheat your oven to 300°F.
Spread the kettle chips in a single layer on a parchment-lined baking sheet.
Toast the chips for 5 minutes to restore peak crispness.
Remove from the oven and immediately transfer to a large mixing bowl.
While still warm, toss the chips thoroughly with malt vinegar powder, salt, and pepper.
Serve immediately while warm.
Member Reviews
How did it turn out?
Rate this recipe
Tastes like something you'd pay 30 dollars for at a restaurant.
My new go-to. Even my picky kids cleaned their plates.
This Brooklyn-Style Pastrami Reuben came out incredible. The chef's secret tip is worth the price of admission.