Classic New York Style Pastrami Reuben Melt Tips, FAQ & printable recipe

Tips for success

To achieve the best flavor, allow the Russian dressing to sit for at least ten minutes before using. This resting period allows the sharp notes of the horseradish and the sweetness of the chili sauce to integrate fully with the creamy base. If you prefer a more pronounced tang, you can add a small amount of finely minced pickle or capers, though the classic recipe relies on the provided ingredients for its signature profile.

If you are preparing more than one sandwich, work in batches to avoid crowding the griddle. Crowding can drop the surface temperature of the pan, leading to soggy bread instead of a crisp crust. Maintain the heat at 360°F between batches to ensure consistency.

If the bread seems to be browning too quickly, slightly reduce the heat and increase the time under the press to ensure the cheese melts perfectly without compromising the integrity of the rye bread.

Variations

• Spicy Reuben Melt: Add a teaspoon of finely chopped jalapeños or a dash of hot sauce to the Russian dressing for an extra kick of heat that complements the peppery pastrami.
• Turkey Reuben: Substitute the pastrami with high-quality smoked turkey breast for a lighter take on the classic. Adjust the cooking time slightly as turkey does not require the same steaming process.

Storage and make-ahead

Fridge

Store in an airtight container for up to 24 hours.

Reheat

Reheat in a preheated 350°F oven for 5 to 8 minutes until the bread is crisp and the center is warm.

If you have leftovers, allow the sandwich to cool completely on a wire rack to prevent moisture buildup. Once cool, wrap it tightly in aluminum foil or place it in an airtight container to maintain its texture.

It is best to store the dressing separately if possible, as it can make the bread soft over time. While the Reuben is best enjoyed fresh, it can be refrigerated for up to one day before the quality begins to diminish significantly.

You can prepare the Russian dressing up to two days in advance and keep it stored in the refrigerator in an airtight container. The pastrami can also be pre-portioned.

However, the sandwich should be assembled and cooked immediately before serving to ensure the rye bread remains crisp and the cheese is perfectly melted. Trying to assemble the sandwich ahead of time will result in the bread absorbing moisture from the sauerkraut and dressing, which ruins the texture.

Serving ideas

Serve the Reuben melt immediately while it is still hot from the griddle. The combination of the warm, peppery pastrami and the cool, tangy dressing is the hallmark of this dish. Pair it with a side of crunchy dill pickles or a simple green salad to balance the richness of the sandwich. The contrast of the crispy, buttery bread against the tender meat and melted cheese is best experienced when the sandwich is fresh and firm.

Consider cutting the sandwich diagonally to make it easier to handle, especially if it is stacked high with pastrami. A sharp, serrated knife is the best tool for this, as it will glide through the crust without squashing the layers.

Present it on a warm plate to help maintain the serving temperature for a few extra minutes. The Reuben is a hearty meal on its own, but it can be served alongside coleslaw for a traditional deli-style presentation.

Frequently asked questions

Recipe card

Classic New York Style Pastrami Reuben Melt

Prep 5 minCook 6 minTotal 11 minServes 1

Ingredients

• 6 oz thick-cut navel pastrami
• 3 tbsp mayonnaise
• 1 tbsp chili sauce
• 1 tsp horseradish
• 1/2 cup wine-braised sauerkraut, drained
• 2 slices marble rye bread
• 2 slices Swiss cheese
• 1 tbsp unsalted butter

Instructions

1. In a small bowl, whisk together the mayonnaise, chili sauce, and horseradish until fully combined. Set aside to allow flavors to meld. Steam the thick-cut navel pastrami until hot and fragrant.
2. Butter one side of each bread slice. Place one slice butter-side down on a 360°F griddle. Layer with one slice of Swiss cheese, the hot pastrami, drained sauerkraut, dressing, the second slice of cheese, and top with the remaining bread, butter-side up. Press firmly with a cast-iron weight.
3. Cook for 3 minutes per side under the weight until the rye is toasted to a deep golden brown and the cheese is oozing. Remove from heat, slice the sandwich in half, and serve immediately while the fillings are warm and the cheese remains melted.

Contains: gluten, eggs, milk, mustard, sulfites

Estimated nutrition per serving

Calories

650

Protein

32 g

Carbohydrates

38 g

Fat

42 g

Fiber

4 g

Sugar

6 g

Sodium

1850 mg

Automatic estimate from the ingredient list, not laboratory-verified.