This toasted pastrami Rueben sandwich is a classic featuring toasted rye bread, Russian dressing, sour krout, pastrami, melted swiss cheese, crispy shredded lettuce and optional tomato and onion! Every bite is delicious, hearty and will make your taste bud’s sing!
When I created this recipe, I made this sandwich for my husband and the first words out of his mouth after his first bite were, “when are we opening the store to sell these”. Mind you, he has been my taste tester for years and I tell him I want the brutal truth about each thing he tries. He doesn’t sugar coat things. So for him to love this sandwich that has sour krout on it (he isn’t a bit fan) and say we could sell these, that means it’s a winning combination of ingredients and flavors.
This sandwich tastes great with fresh tomato and sliced onion on it too. These ingredients are listed as optional but if you love tomato and onion, then add them on and you won’t be disappointed.
Since this is a grilled sandwich, I add on the fresh ingredients like the lettuce, tomato and onion after the cheese has been melted and the bread crisped, that way you keep the fresh ingredients bright and the melty and warm ingredients, melty and warm.
The Russian or Rueben dressing that I use on this sandwich is really simple to make. I combine mayonnaise, thousand island salad dressing and Dijon mustard.
It’s creamy, slightly tangy and has a great depth from the Dijon. All of these ingredients compliment different components from the sandwich. For example, the creaminess from the mayo compliments the sour krout, the thousand island gives a slight pop of sweetness that balances out the saltiness from the pastrami and the mustard’s spice and tang brings everything together.
Here is what you need to make this toasted pastrami Rueben sandwich: (printable recipe card below)
Makes 1 sandwich
Russian or Rueben Dressing:
- 1 tablespoon mayonnaise
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon thousand island dressing
For the sandwich:
- 2 slices rye bread, marbled rye bread or bread of choice
- Butter for toasting the bread
- 1 1/2 tablespoons sour krout
- ~4 ounces pastrami – sliced
- 2 sliced swiss cheese – I like mine extra cheesy
- shredded lettuce
- Tomato (optional)
- Sliced onion (optional)
- Pickle on the side (optional)
Instructions
- In a small bowl, combine mayonnaise, Dijon mustard and thousand island dressing together and set aside.
- Lightly butter two piece of bread on one side and place into a pan on medium/low heat.
- Add the Russian/Rueben dressing onto each non-buttered side of the sandwich, followed by sour krout on on piece.
- Add the pastrami and cheese and then place the piece of bread with no sour krout on top of the cheese.
- Cover pan with a lid and make sure heat isn’t too high, let the cheese melt and the sandwich get warmed through, flipping sandwich as needed.
- Once finished, remove the bread that isn’t stuck to the melted cheese and add shredded lettuce, tomato and onion (if adding).
- Serve with a pickle (optional) and enjoy!
Here are a few other recipes you may also enjoy:
- Popeye’s Spicy Chicken Sandwich Copycat Recipe
- Almond Poppy Seed Chicken Salad Sandwiches
- Dill Lovers Chicken Salad Sandwich
Toasted Pastrami Rueben Sandwich
Ingredients
Russian or Rueben Dressing
- 1 tablespoon mayonnaise
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon thousand island dressing
For the sandwich
- 2 slices rye bread marbled rye bread or bread of choice
- Butter for toasting the bread
- 1 1/2 tablespoons sour krout
- ~4 ounces pastrami – sliced
- 2 sliced swiss cheese – I like mine extra cheesy
- shredded lettuce
- Tomato optional
- Sliced onion optional
- Pickle on the side optional
Instructions
- In a small bowl, combine mayonnaise, Dijon mustard and thousand island dressing together and set aside.
- Lightly butter two piece of bread on one side and place into a pan on medium/low heat.
- Add the Russian/Rueben dressing onto each non-buttered side of the sandwich, followed by sour krout on on piece.
- Add the pastrami and cheese and then place the piece of bread with no sour krout on top of the cheese.
- Cover pan with a lid and make sure heat isn’t too high, let the cheese melt and the sandwich get warmed through, flipping sandwich as needed.
- Once finished, remove the bread that isn’t stuck to the melted cheese and add shredded lettuce, tomato and onion (if adding).
- Serve with a pickle (optional) and enjoy!