Classic New York Pastrami Sandwich Recipe

Create the best Hot Pastrami Sandwich at home with this easy recipe that layers thinly sliced pastrami, tangy sauerkraut, creamy Thousand Island dressing, and melty Swiss cheese on rye bread. This classic pastrami Reuben is an ideal way to enjoy homemade pastrami or deli-sliced pastrami.

After making homemade pastrami from scratch, I couldn’t wait to build the ultimate Pastrami Reuben. This deli-style sandwich is one of my favorites because it balances smoky, peppery meat with bright, crunchy sauerkraut, creamy dressing, and gooey Swiss cheese. Each bite delivers a satisfying mix of textures and flavors that make this sandwich feel indulgent yet approachable to prepare at home.

Whether you use leftover homemade pastrami or pick up thinly sliced pastrami from the deli counter, assembling a warm, toasted pastrami sandwich is simple. Below you’ll find ingredient details, step-by-step instructions, helpful tips for slicing and reheating pastrami, and serving suggestions to complete the meal.

Ingredients

These ingredients produce four hearty sandwiches. Swap or adjust items to suit your taste—substitution tips follow each ingredient.

• Rye bread – Classic pastrami sandwiches are traditionally served on rye. Use dark rye, marble rye, or your favorite rye loaf. Sourdough can be used if you prefer a non-traditional variation.
• Unsalted butter – Butter the outside of each slice before toasting for even browning. Unsalted butter helps control total sodium, since pastrami and dressing are already salty.
• Thousand Island dressing – Or use Russian dressing. Both are mayonnaise- and ketchup-based; Russian often includes horseradish and Worcestershire, while Thousand Island sometimes contains chopped hard-boiled egg.
• Pastrami – About 1 pound total for four sandwiches (roughly ¼ pound per sandwich). Use thin slices for easy stacking; if slicing at home, chill the meat and use a very sharp knife or an electric slicer for uniform thin slices.
• Sauerkraut – Well-drained sauerkraut adds tang and a crunchy contrast. Press out excess liquid before assembling to avoid soggy bread.
• Swiss cheese – Thin slices that melt easily over the pastrami. Emmental or Gruyère can be good substitutes if you prefer a slightly different flavor.

Instructions

Follow these straightforward steps to build and grill four hot pastrami sandwiches. Total active time is short: plan on about 10 minutes to prepare and 8 minutes to cook.

1. Drain the sauerkraut. Place sauerkraut in a fine mesh strainer and press with a paper towel to remove excess liquid. If you don’t have a strainer, layer several paper towels, set the sauerkraut on top, and press with more towels. Removing extra moisture prevents a soggy sandwich.
2. Prepare the bread. Spread softened unsalted butter on one side of each slice of bread. Flip and spread about 1 tablespoon of Thousand Island dressing on the opposite side of each slice.
3. Assemble the sandwiches. On the dressing side of each slice, add a slice of Swiss cheese. On half of the slices, pile thinly sliced pastrami and drained sauerkraut, then top with the remaining slices of bread (cheese and dressing sides facing in).
4. Cook until golden and melty. Heat a skillet or griddle over medium heat. Place sandwiches on the hot surface and cook 3–4 minutes until the bottoms are golden brown. Flip and cook another 3–4 minutes, until the second side is golden and the cheese is melted. Transfer to a cutting board and slice to serve immediately.

More easy beef recipes

Keep other easy beef meals on hand for busy nights: smash burgers, Salisbury steak, crock pot meatloaf, or a mushroom Swiss burger are all great options.

Smash Burgers

Salisbury Steak

Crock Pot Meatloaf

Mushroom Swiss Burger