Reuben-ish Sandwich Recipe

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This Reuben-ish sandwich is a cheesy and toasted recipe, which is made with savory pastrami and tangy sauerkraut. It’s a classic, foolproof recipe for a quick and easy lunch.

Reuben-ish Sandwich Ingredients

2 big 1cm slices of rye bread
low fat mayonnaise
3 heaped tablespoons sauerkraut
1 fresh red chilli, deseeded and finely sliced
3 slices of pastrami
a few gherkins, sliced
60g Swiss cheese
a handful of watercress leaves, to serve

How To Make a Reuben-ish Sandwich

Toast the bread: Heat a griddle pan until hot. Grill the slices of rye bread until they are lightly toasted on both sides.
Assemble the sandwich: Spread one side of each slice of toast with mayonnaise. On one slice, layer half of the sauerkraut and half of the sliced chilli. Top with the pastrami slices.
Add final layers: Add the remaining sauerkraut, chilli, and the sliced gherkins on top of the pastrami. Grate the Swiss cheese evenly over the top of the fillings.
Melt the cheese: Preheat your grill (broiler). Place the open-faced sandwich under the hot grill until the cheese is completely melted and bubbling.
Serve: Remove from the grill, add a few watercress leaves, and place the second slice of toast on top. Press down lightly, secure with a wooden skewer if needed, and serve immediately.

Recipe Tips

How to get the best melt? Placing the assembled, open-faced sandwich under a hot grill (broiler) is the key to getting the Swiss cheese perfectly melted and gooey over all the toppings.
Can I use a different kind of bread? Yes. While rye bread is classic for a Reuben, a sturdy sourdough or a good quality whole wheat bread would also be delicious.
Is the chilli necessary? The fresh red chilli adds a nice, subtle warmth to the sandwich. If you don’t like spice, you can simply omit it.
Can I make this in a regular pan? Absolutely. You can toast the bread in a dry frying pan. To melt the cheese, you can place the open-faced sandwich in the pan and cover it with a lid for a minute or two until the cheese is melted.

What To Serve With a Reuben-ish Sandwich

This hearty sandwich is a complete meal on its own, but it’s traditionally served with:

A large dill pickle spear
Potato chips or crisps
A simple coleslaw
A cup of tomato soup

How To Store a Reuben-ish Sandwich

Refrigerate: This sandwich is best enjoyed immediately while it’s hot and the cheese is melty. Leftovers are not highly recommended as the bread will become soggy.

Reuben-ish Sandwich Nutrition Facts

Serving Size: 1 sandwich
Calories: 550 kcal
Fat: 28g
Carbohydrates: 45g
Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What makes this Reuben-ish and not a classic Reuben?

A classic Reuben sandwich is typically made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, all grilled on rye bread. This version uses pastrami and a simple mayonnaise instead of Russian dressing, making it a delicious variation on the original.

Do I have to use a griddle pan?

No, you can toast the bread in a regular frying pan or even in a toaster. The griddle pan just adds nice char marks.

Can I use a different cheese?

While Swiss cheese is classic for a Reuben, a good melting cheese like provolone or a sharp cheddar would also work well.

Try More Recipes:

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

550

kcal

A quick and delicious twist on the classic Reuben, featuring savory pastrami, tangy sauerkraut, and melted Swiss cheese on toasted rye bread.

Ingredients

2 big 1cm slices of rye bread
Low-fat mayonnaise
3 heaped tbsp sauerkraut
1 fresh red chilli, deseeded and sliced
3 slices of pastrami
A few gherkins, sliced
60g Swiss cheese, grated
Handful of watercress

Directions

Toast the rye bread slices on a hot griddle pan.
Spread one side of each slice with mayonnaise.
On one slice of toast, layer sauerkraut, chilli, pastrami, more sauerkraut and chilli, and the sliced gherkins.
Top with the grated Swiss cheese.
Place the open-faced sandwich under a hot grill (broiler) until the cheese is melted and bubbling.
Top with watercress and the second slice of toast.
Press down, secure with a skewer, and serve immediately.

Notes

Toasting the bread first helps to prevent it from becoming soggy from the fillings.
Using a hot grill (broiler) to melt the cheese is the key to a perfectly gooey top.
This is a “principal recipe” that can be easily adapted with different cheeses or by using corned beef for a more traditional Reuben.
Don’t be afraid to pile the ingredients high for a truly satisfying sandwich.