The Reuben Sandwich, made even better with a Spicy Sriracha Thousand Island dressing. Can be served as Mini Reubens, too!
Oh, you Reuben Sandwich, you. Always enticing me on every menu, convincing me that you’re the better choice than that salad I should be ordering.
Although my Reuben sandwich is really part Reuben, part Rachel. A Rachel sandwich is just like a Reuben but uses pastrami in place of corned beef and cole slaw for the sauerkraut. I like to use pastrami and sauerkraut, making my version more of a…Reubel? A Raben? How about I just call it Awesome :)
I spied some cocktail Rye bread at The Fresh Market the other day and snatched it up. I don’t make sandwiches at home very often but I just can’t resist tiny slices of bread topped with pastrami, kraut and swiss…not to mention a spicy Thousand Island! I made a homemade dressing and just spiced it up with Sriracha. I did skip adding finely diced egg to my dressing, I just couldn’t be bothered this time (that’s a common addition to Thousand Island dressing). Don’t skip the dill pickle relish, though…it’s a must.
These little beauties are always so quick to go at holiday parties (I’m usually the one who can’t walk away from the tray). I love serving them because 1, everyone loves them, 2, it’s easy to churn out a lot of them at once and 3, they’re more of a “meal” type appetizer and I don’t like anyone leaving my house without a full stomach! They’re also delicious at room temperature so there’s no need to stress out if they do sit for a short time.
I didn’t put amounts in this Reuben Sandwich recipe because people seem to be very particular about their Reubens…I like mine with a lot of kraut while others like to pile on the meat and cheese. I typically buy a pound of meat (I usually choose pastrami), a small bag of Boar’s Head sauerkraut (and still usually have extra) and a pound of baby swiss at the deli counter plus one package of cocktail rye bread (or a loaf of regular rye if I’m not making the Mini Reubens). Adjust the amounts according to how you like to make your Reuben Sandwich!
- Rye Bread
- Good-quality Pastrami or Corned Beef, from your local deli
- Sauerkraut, homemade or the Boar's Head brand is good
- Sliced Swiss cheese
- Sriracha Thousand Island Dressing
- Butter, softened
- Butter one side of rye bread then spread the other side with Sriracha Thousand Island Dressing. Top with pastrami, sauerkraut and swiss cheese. Top with another buttered piece of rye bread then grill until browned on both sides and cheese is melted.
- For Mini-Reubens: Preheat broiler on low and place empty sheet pan in oven to preheat. Lightly butter one side of rye bread. Carefully remove hot pan from oven and place rye bread, buttered side down, onto pan. Top with dressing then pastrami, sauerkraut and swiss cheese. Broil until cheese is melted, about 5-8 minutes. Serve immediately (although they still taste delicious at room temperature).