Prep 15 mins
Cook 3 mins
The sauce can be doubled if desired, start with 2 tablespoons of relish and keep adding in until you achieve the flavor you like.
- 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)
- 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).
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.
This was a great sandwich. I made it for my husband last night and he really enjoyed it. I eye-balled the ingredients as I was only making one sandwich (my bunco night). I used potato bread, buttered it and cooked it like a grilled cheese. I snagged a couple bites of it and it was so good. My husbands only request was next time more onions and less kraut which is simply preference. The sauce was YUM! Thanks so much!
Used corned beef because it was on sale. Cooked on the griddle. Just the recipe I needed. Loved the sauce.