Pastrami Reuben Sandwich

READY IN: 18mins


  • 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)
  • 14
    cup ketchup
  • 14
  • relish (use as much as desired)
  • 6
    pumpernickel bread, rolls (about 6-inches long, can use whole wheat or plain rolls)
  • 1 12
    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).
  • Serve.