Reuben Sandwich with home Smoked Pastrami

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The Reuben sandwich is unquestionably one of the world’s most popular sandwiches.

Because of the distinctive combination of smoky pastrami, Swiss cheese, sauerkraut, and tangy Russian dressing snuggled between two pieces of toasted rye bread.

This sandwich is fast and simple to prepare (after you have the Pastrami) and filling enough to serve as a complete dinner. Especially when accompanied with a tray of potato chips.

Making your own Pastrami

Reuben Sandwich with home Smoked Pastrami

Reuben sandwiches were traditionally cooked with corned beef, but I like the flavor of home-smoked Pastrami.

The whole procedure, which includes producing your own corned beef and smoking it, may take up to 7 days.

You can always purchase pastrami from the deli for this Reuben dish, but once you’ve experienced homemade pastrami, you’ll never go back.

A excellent in-between alternative is to purchase corned beef and then prepare your own smoked pastrami from it.

We have a whole tutorial on preparing Pastrami, however the entire process can be boiled down into a few steps:

  • Curing the beef (the most frequent cut is brisket flat) in a brine solution for 5 to 7 days
  • To eliminate excess salt, soak the brisket in fresh water for 8 hours.
  • Rub the brisket with a mixture of pepper, coriander, and other spices.
  • Smoking the brisket until its moist and tender

Preparing the sandwich ingredients

The Reuben is a straightforward sandwich. Because you only have five components to deal with, it is critical that you use them correctly.

1. Pastrami

I’ve previously discussed the advantages of creating your own pastrami. It’s best warm, whether you purchase it or prepare it yourself, so steam it or microwave it for a few seconds.

I prefer to thinly slice the Pastrami and use around 4 pieces each sandwich.

There are several photographs of Reuben sandwiches with a pound of meat stuffed into one sandwich. This may seem nice and get you a lot of likes on Instagram, but I prefer eating my Reuben without unhinging my jaw!

2. Sauerkraut

You can make your own sauerkraut, but shop purchased is also OK.

You don’t want too much liquid in your sandwich, so squeeze the sauerkraut in your hands and let all the juice drain.

Spread it out on a paper towel until you’re ready to put it together.

3. Russian dressing

Russian dressing is unlikely to be found at the store. We offer an easy recipe for homemade Russian dressing.

It simply takes a few minutes, and you should already have the majority of the components on hand.

Thousand Island dressing is used in several Reuben recipes. You can absolutely use this if you can’t get your hands on any Russian dressing, but it’s not as good in my view.

4. Rye bread

I prefer to use sliced thin medium to dark rye bread. Dark pumpernickel rye may also be substituted.

5. Swiss cheese

Any Swiss cheese, such as Jarlsberg or Emmentaler, will do.

It’s OK to use two thinly sliced or one thickly sliced piece of cheese.


Can you substitute pastrami for corned beef in a Reuben sandwich?

Can I use pastrami instead? Absolutely. Corned beef is the traditional filling for this sandwich, but if you don’t have any on hand, pastrami is a good substitute.

Is pastrami used for Reuben sandwiches?

Today, try this deli staple for lunch or supper. Sandwiched on rye bread with sauerkraut and a zesty home-made dressing is thinly sliced deli Corned Beef or Pastrami.

Do you use corned beef or pastrami for Rubens?

Is the Reuben sandwich prepared with corned beef or pastrami? A Reuben sandwich with pastrami is known as a “Rachel” if you want to get precise. Corned beef is usually used in a traditional Reuben! However, it is simple to see the misunderstanding since both sandwiches are wonderful!

Is pastrami just smoked corned beef?

The primary distinction between corned beef and pastrami is how they are chopped and prepared. In addition, corned beef is boiled after cutting and curing, while pastrami is smoked and steamed. Whether you like Corned Beef or Pastrami, the Brent’s Deli menu has a wide variety of options for you.

Is the brine for corned beef and pastrami the same?

Pastrami and corned beef share the same brine: Pastrami and corned beef are brined before cooking; they are either rubbed with or soaked in a salt and spice solution to infuse the meat with additional moisture and taste.

Is homemade corned beef the same as pastrami?

Other than the spices in the brine, corned beef is not seasoned before cooking. Pastrami is often seasoned with black pepper, garlic, coriander, mustard seeds, and fennel seeds after it has been cured.

What is the best cheese for a pastrami sandwich?

What sort of cheese works best with pastrami? For the salty pastrami sandwich, use a light white cheese. Provolone or Swiss cheese may be used.

What cut of meat is best for pastrami?

While any piece of beef brisket may be used to make pastrami, experts will tell you that the genuine thing comes from the navel end. The brisket’s navel is especially fatty and will hold up well to the extended cooking ahead; reserve the remainder of the brisket for corned beef.

What is a classic Reuben sandwich made of?

That makes a Reuben—toasted rye bread loaded with corned beef, a heaping pile of warm sauerkraut, gooey layers of melted Swiss cheese, and a hefty dollop of Russian dressing—pure blasphemy…or, should I say, utterly delicious sacrilege.

Can you use store bought corned beef to make pastrami?

Roasts, Old-School Classics, and On the Grill

This is a simple way for making homemade pastrami. It makes use of store-bought corned beef. You smoke it at home to create a deli staple.

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