
This hearty Reuben sandwich layers warm pastrami, tangy quick sauerkraut, melted Swiss cheese, and creamy Russian dressing on toasted rye bread. It is bold, savory, and perfect for a deli-style lunch at home.
Make the Russian dressing: In a bowl, stir together the mayonnaise, sour cream, finely chopped dill pickle, sriracha or chili sauce, horseradish, Worcestershire sauce, and sweet paprika until smooth.
Cover the dressing and refrigerate for at least 20 minutes so the flavors can develop.
Make the quick sauerkraut: In a small bowl, stir the cider vinegar, sugar, and salt until dissolved.
Heat the grapeseed oil in a large pot over medium heat. Add the onion and cook for about 2 minutes, stirring often, until softened but not browned.
Add the shredded cabbage, vinegar mixture, water, and caraway seeds. Toss well to coat the cabbage evenly.
Cover the pot, reduce the heat to low, and cook for 15 minutes, stirring once after about 10 minutes.
Transfer the cabbage and its liquid to a container. Let it cool until just warm before using.
Prepare the pastrami: Slice the cold pastrami thinly across the grain for tender pieces.
Place the sliced pastrami in a microwave-safe dish with a few tablespoons of its cooking liquid or a splash of water. Cover loosely and warm until heated through.
Preheat the broiler to medium-high and position the oven rack about 10 inches from the heat source.
Toast the rye bread until lightly crisp. Spread one side of each slice with butter, then spread about 1 tablespoon of Russian dressing over each slice.
Let excess liquid drip from the warm pastrami, then divide it over 5 slices of dressed bread.
Drain the sauerkraut lightly and pile it over the pastrami. Top each sandwich base with Swiss cheese.
Place the remaining Swiss cheese on the other 5 dressed bread slices. Broil all slices just until the cheese melts.
Close the sandwiches, press gently, and serve immediately while the cheese is melted and the filling is hot.
Drain the pastrami and sauerkraut well before assembling so the bread stays crisp. Corned beef can replace pastrami for a more traditional Reuben, and store-bought sauerkraut can be used if you want a faster version. The Russian dressing and quick sauerkraut can be made ahead and refrigerated for up to 2 weeks.




