The Pastrami Reuben sandwich is a classic deli delight that has been satisfying the cravings of food enthusiasts for decades. This mouth-watering creation consists of tender pastrami, melted Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing, all piled high on toasted rye bread. In this article, we will delve into the world of the Pastrami Reuben and provide you with a step-by-step guide on how to make this delectable sandwich in the comfort of your own home.
A Brief History of the Pastrami Reuben
Before we dive into the nitty-gritty of making the perfect Pastrami Reuben, let’s take a brief look at the history behind this beloved sandwich. The Reuben sandwich is named after Arnold Reuben, a German-American restaurateur who allegedly created the dish in the early 20th century. However, there is some debate over whether Reuben was indeed the true inventor of the sandwich, as some claim that it was actually created by Reuben Kulakofsky, a Lithuanian-born grocer from Omaha, Nebraska.
Regardless of who actually created the Reuben, one thing is certain – the sandwich has become a staple of deli cuisine and a favorite among foodies and casual diners alike. The Pastrami Reuben is a variation of the classic Reuben, substituting pastrami for the traditional corned beef.
Ingredients and Equipment Needed
To make the perfect Pastrami Reuben, you will need the following ingredients and equipment:
Ingredients:
- 1 pound pastrami, thinly sliced
- 4 slices of rye bread
- 2 tablespoons unsalted butter, softened
- 1 cup sauerkraut, drained and rinsed
- 2 tablespoons Thousand Island dressing
- 2 tablespoons Dijon mustard
- 1 cup Swiss cheese, sliced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Equipment:
- Large skillet or griddle
- Cutting board
- Sharp knife
- Cheese slicer (optional)
- Meat slicer (optional)
- Spatula
- Tongs or slotted spoon
Preparing the Pastrami
The pastrami is the star of the show in the Pastrami Reuben, so it’s essential to prepare it correctly. Here’s how to do it:
Step 1: Slice the Pastrami
Using a sharp knife or meat slicer, slice the pastrami into thin strips. You want the pastrami to be thinly sliced so that it cooks evenly and is easy to bite into.
Step 2: Season the Pastrami
In a small bowl, mix together the Dijon mustard, salt, and pepper. Rub the mixture all over the pastrami slices, making sure to coat them evenly.
Assembling the Sandwich
Now that the pastrami is prepared, it’s time to assemble the sandwich. Here’s how to do it:
Step 1: Butter the Bread
Butter one side of each slice of rye bread. This will help create a crispy crust on the bread when it’s grilled.
Step 2: Add the Pastrami
Place a few slices of the pastrami on the unbuttered side of two slices of bread. You want to leave a little room around the edges of the bread so that the filling doesn’t spill out when the sandwich is grilled.
Step 3: Add the Sauerkraut and Cheese
Top the pastrami with a spoonful of sauerkraut and a slice or two of Swiss cheese. You want to make sure that the sauerkraut is evenly distributed and that the cheese is melted and gooey.
Step 4: Add the Thousand Island Dressing
Spread a layer of Thousand Island dressing on top of the sauerkraut and cheese. This will add a tangy and creamy element to the sandwich.
Step 5: Top with the Remaining Bread
Place the remaining slices of bread, buttered side up, on top of the filling.
Grilling the Sandwich
Now that the sandwich is assembled, it’s time to grill it. Here’s how to do it:
Step 1: Heat the Skillet or Griddle
Heat a large skillet or griddle over medium heat. You want the skillet or griddle to be hot but not smoking.
Step 2: Add the Sandwich
Carefully place the sandwich in the skillet or griddle. You want to make sure that the sandwich is flat and that the bread is evenly toasted.
Step 3: Cook for 2-3 Minutes
Cook the sandwich for 2-3 minutes on the first side, or until the bread is golden brown and the cheese is melted. You want to make sure that the sandwich is cooked evenly and that the filling is heated through.
Step 4: Flip and Cook for an Additional 2-3 Minutes
Carefully flip the sandwich over and cook for an additional 2-3 minutes, or until the other side is also golden brown.
Serving and Enjoying
Now that the sandwich is grilled, it’s time to serve and enjoy. Here are a few tips for serving the perfect Pastrami Reuben:
Step 1: Slice the Sandwich
Using a sharp knife, slice the sandwich in half. You want to make sure that the sandwich is sliced evenly and that the filling is secure.
Step 2: Serve with a Side
Serve the sandwich with a side of your choice, such as a pickle spear, a side salad, or a bowl of soup. You want to make sure that the sandwich is the star of the show, but that it’s also accompanied by a delicious and complementary side dish.
Step 3: Enjoy!
Finally, it’s time to enjoy your delicious Pastrami Reuben sandwich. Take a bite and savor the flavors and textures of this classic deli delight.
| Pastrami Reuben Sandwich Variations | Description |
|---|---|
| Classic Pastrami Reuben | The original Pastrami Reuben recipe, featuring pastrami, sauerkraut, Swiss cheese, and Thousand Island dressing on rye bread. |
| Turkey Pastrami Reuben | A variation of the classic recipe, featuring sliced turkey breast instead of pastrami. |
| Veggie Pastrami Reuben | A vegetarian version of the recipe, featuring grilled portobello mushrooms or eggplant instead of pastrami. |
In conclusion, the Pastrami Reuben sandwich is a delicious and satisfying meal that is perfect for any occasion. With its tender pastrami, melted Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing, this sandwich is sure to please even the pickiest of eaters. By following the steps outlined in this article, you can create the perfect Pastrami Reuben sandwich in the comfort of your own home. So go ahead, give it a try, and enjoy the delicious flavors and textures of this classic deli delight!
What is a Pastrami Reuben Sandwich?
A Pastrami Reuben Sandwich is a variation of the classic Reuben sandwich, which typically consists of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled between slices of rye bread. In a Pastrami Reuben, the corned beef is replaced with pastrami, a type of cured and smoked meat that is often associated with Jewish deli cuisine.
The combination of flavors and textures in a Pastrami Reuben Sandwich is what makes it so unique and delicious. The pastrami adds a rich, savory flavor, while the sauerkraut provides a tangy, slightly sour taste. The Swiss cheese adds creaminess, and the Thousand Island dressing adds a sweet and tangy element. The rye bread holds everything together and adds a slightly dense and chewy texture.
What type of pastrami should I use for a Pastrami Reuben Sandwich?
When it comes to choosing a pastrami for a Pastrami Reuben Sandwich, you want to look for a high-quality, thick-cut pastrami that is tender and flavorful. You can use either a classic pastrami or a more modern variation, such as a spicy pastrami or a pastrami with a sweet and smoky flavor.
It’s also important to consider the texture of the pastrami. You want it to be tender and easy to slice, but not so tender that it falls apart when you bite into it. A good pastrami should have a nice balance of fat and lean meat, which will help to keep it moist and flavorful.
How do I assemble a Pastrami Reuben Sandwich?
Assembling a Pastrami Reuben Sandwich is relatively straightforward. Start by buttering two slices of rye bread, then place one slice, butter-side down, in a skillet or griddle over medium heat. Next, add a layer of pastrami, followed by a layer of sauerkraut, a slice of Swiss cheese, and a dollop of Thousand Island dressing.
Finally, place the second slice of rye bread, butter-side up, on top of the filling. Cook for about 2-3 minutes, or until the bread is golden brown and the cheese is melted. Carefully flip the sandwich over and cook for an additional 2-3 minutes, or until the other side is also golden brown.
What type of cheese should I use for a Pastrami Reuben Sandwich?
For a Pastrami Reuben Sandwich, you want to use a cheese that is creamy and mild, but also has a rich, nutty flavor. Swiss cheese is the classic choice, and for good reason. It has a smooth, creamy texture and a mild, slightly sweet flavor that pairs perfectly with the pastrami and sauerkraut.
Other types of cheese, such as Gruyère or Emmental, can also work well in a Pastrami Reuben Sandwich. However, you want to avoid using a cheese that is too strong or overpowering, as it can overwhelm the other flavors in the sandwich.
Can I use a different type of bread for a Pastrami Reuben Sandwich?
While rye bread is the classic choice for a Pastrami Reuben Sandwich, you can also use other types of bread as a substitute. Pumpernickel bread, for example, has a slightly sweet and earthy flavor that pairs well with the pastrami and sauerkraut.
However, you want to avoid using a bread that is too dense or heavy, as it can overpower the other flavors in the sandwich. A lighter, airier bread, such as a crusty baguette or a ciabatta, can also work well.
How do I store leftover Pastrami Reuben Sandwiches?
If you have leftover Pastrami Reuben Sandwiches, you can store them in the refrigerator for up to 24 hours. Simply wrap the sandwiches tightly in plastic wrap or aluminum foil and place them in the refrigerator.
When you’re ready to eat the sandwiches, simply remove them from the refrigerator and let them come to room temperature. You can also reheat them in a skillet or griddle over medium heat, or in the microwave for a few seconds.
Can I make Pastrami Reuben Sandwiches ahead of time?
While it’s best to assemble and cook Pastrami Reuben Sandwiches just before serving, you can make some of the components ahead of time. For example, you can slice the pastrami and sauerkraut, and prepare the Thousand Island dressing, up to a day in advance.
However, you want to avoid assembling the sandwiches too far in advance, as the bread can become soggy and the cheese can start to melt. It’s best to assemble the sandwiches just before cooking them, so that the bread stays crispy and the cheese stays melted.