Hot Pastrami Reuben

Name: Hot Pastrami Reuben
Prep time: 45 min
Cook time: 330 min
Total time: 375 min
Yield: 6 servings
Ingredients: 3 1/2 lb raw corned beef brisket, flat cut, spice packet discarded; 3 tbsp coarse black pepper; 2 tbsp ground coriander; 1 tbsp brown sugar; 1 tsp garlic powder; 12 slices rye bread; 12 slices swiss cheese; 2 cups sauerkraut, drained and squeezed; 1/2 cup mayonnaise; 3 tbsp ketchup; 1 tbsp prepared horseradish; 4 tbsp unsalted butter, softened

Homemade oven pastrami crusted in pepper and coriander, steamed tender and stacked high on griddled rye with sauerkraut, Swiss cheese and Russian dressing.

4.8 214 cooks rated this

Prep: 45 min
Cook: 5 hr 30 min
Serves: 6
Level: Hard

Free recipe Jump to method

Deli pastrami starts as corned beef, so a store-bought raw corned brisket gets you most of the way. Soak it to pull out excess salt, crust it heavily with black pepper and coriander, then roast low and finish covered so it turns tender enough to fold. The final steam before slicing is the step people skip, and it is what gives that soft, juicy deli texture. Griddle the sandwich slowly over medium-low; rushing burns the rye before the Swiss has a chance to melt.

Ingredients

Serves 6

Method

Soak the corned beef in cold water for 2 hours, changing the water once, then pat very dry.
Done
Mix the pepper, coriander, brown sugar and garlic powder and press it firmly over every surface of the brisket.
Done
Set the brisket on a rack in a roasting pan and roast uncovered at 275 F for 3 hours, until the internal temperature reaches about 165 F.
Done
Pour 1 cup water into the pan, cover tightly with foil and continue roasting about 2 hours, until the meat reads 200 F and a probe slides in with little resistance. Rest 30 minutes, then slice against the grain 1/8 inch thick.
Done
Whisk the mayonnaise, ketchup and horseradish into a Russian dressing. Warm the sauerkraut in a small pan.
Done
Place the pastrami slices in a covered skillet with 2 tbsp water over medium heat and steam 3 minutes until soft and hot.
Done
Butter one side of each bread slice. On a griddle over medium-low, lay bread butter side down, add Swiss, then dressing, a thick pile of pastrami and sauerkraut, and close. Cook 3 to 4 minutes per side until the rye is crisp and the cheese melts.
Done

Hand seasoning raw burger patties laid out on a grill grate — Seasoning raw patties right on the grill

Hand pressing burger patties on a wooden board outdoors before grilling — Pressing patties on a board before grilling

07 Hanging next to it

All Burgers & Sandwiches →

Members only No. 07 · Burgers & Sandwiches Pulled Pork Sandwich with Crispy Onions Total6 hr Serves10 LevelHard 4.7 (588)

Members only No. 07 · Burgers & Sandwiches Classic Cubano with Mojo Roast Pork Total4 hr Serves8 LevelHard 4.9 (1318)

Members only No. 07 · Burgers & Sandwiches Italian Beef Sandwiches with Hot Giardiniera Total2 hr 30 min Serves8 LevelHard 4.7 (338)

Free No. 07 · Burgers & Sandwiches Beef Doner Kebab Wrap Total1 hr 55 min Serves6 LevelHard 4.6 (279)

+ Featured from other counters

Members only No. 10 · Wok, Skewer & Bowl Pho with Braised Beef Short Rib Total4 hr 45 min Serves6 LevelHard 4.9 (163)

Free No. 05 · Low & Slow BBQ Apple-Wood St. Louis Ribs Held in the Pan Total5 hr 55 min Serves6 LevelMedium 4.8 (521)

Free No. 06 · Stews & Braises Tonkotsu Ramen with Torched Pork Belly Total12 hr 45 min Serves6 LevelHard 4.9 (407)