Recipe by Kittencal@recipezazz
The sauce can be doubled if desired, start with 2 tablespoons of relish and keep adding in until you achieve the flavor you like.
Top Review by Pokey in San Antonio, TX
I love Reuben sandwiches and this version did not disappoint me. Making your own sauce and browning the kraut and onions was a great touch. I used a dark rye bread and doubled the Swiss cheese. They were great.
- 2 -3 tablespoons oil (not olive oil)
- 1 small onion, chopped
- 1 (16 ounce) can sauerkraut, rinsed and well drained
- 1 teaspoon caraway seed (optional and to taste)
- 1⁄4 cup ketchup
- 1⁄4 cup mayonnaise
- relish (use as much as desired)
- 6 pumpernickel bread, rolls (about 6-inches long, can use whole wheat or plain rolls)
- 1 1⁄2 lbs sliced pastrami (can use more)
- 6 slices swiss cheese (can use more)
Directions See How It's Made
- Heat oil in a skillet.
- Add in onion; saute over medium heat until tender (about 7-8 minutes).
- Add in sauerkraut and caraway seeds; cover and cook over medium heat (stirring occasionally until sauerkraut is tender and lightly browned, about 20 minutes).
- Meanwhile in a bowl combine ketchup, mayo and relish (start with 2 tablespoons relish and add in more until you achieve the flavor you like).
- Split the bread rolls (careful not to cut all the way through).
- Place pastrami down the center, dividing evenly between buns.
- Top with sauerkraut/onion mixture, then the sauce, then top with cheese.
- Wrap in foil (leave top open).
- broil about 8 inches from heat.
- Heat through and until cheese has melted (about 3 minutes).