Hot Pastrami Reuben Sandwich Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy
Happy National Hot Pastrami Day!
If you have never had a hot pastrami sandwich, then you are missing out on this classic mouth-watering culinary masterpiece. This iconic sandwich (some say, made famous by Katz's Deli in NYC 133 years ago) is typically piled high with juicy pastrami layers, then finished with mustard and nestled between slices of rye bread, the core ingredients to this gastronomic powerhouse. The best way to celebrate National Hot Pastrami Sandwich Day is with this flavorful succulent sandwich.
When I learned it was National Hot Pastrami Sandwich Day; I was intrigued because, honestly, I never had a pastrami sandwich. I know, "gasp" (do not judge me). Here in Pennsylvania, near Philly, we are known for cheesesteaks, hoagies (subs for those of you unfamiliar with the term "hoagie"), soft pretzels, Tasty Cakes, Peanut Chews, etc., not pastrami sandwiches.
I am always looking for new recipe ideas using our mustards, and when my research indicated mustard as one of the main components, I knew I had to make this sandwich. And so, we created our Hot Pastrami Reuben Sandwich.
Our version, made with pastrami, beef broth, sauerkraut, Cherchies® Champagne Mustard, Swiss Cheese, and marbled Rye bread, is a nod to the classic pastrami sandwich but with a Reuben twist.
As mentioned, these deli sandwiches are piled high with pastrami. For the sake of the new year and my waistline, I opted for a leaner version, hence less meat. You are more than welcome to add as much meat as you like. Also, I broiled the sandwich in the oven, open-faced, and added the sauerkraut at the end to finish off this incredibly decadent dish. More to come on that.
So, what is holding you back? Head to your local Delicatessan or butcher, grab some pastrami, Cherchies® Champagne Mustard (or Cherchies® Hot Banana Pepper Mustard for more of a kick), all the fixings, and celebrate National Pastrami Day in style with what might be the best sandwich; the world has ever known (My opinion of course)! It is easy to make, and your mouth will salivate as you prepare this glorious treat. Then enjoy! Also, enjoy a little pastrami trivia below.
Thanks for stopping by:) Comment below if you have made this delicious recipe featuring Cherchies® Champagne Mustard. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.
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#NationalHotPastramiSandwichDay
Sheri-Cherchies
This recipe is for one serving. Feel free to share the love, especially on National Hot Pastrami, and create a sandwich for everyone around you.
Ingredients (one serving)
2 slices Rye bread (We tested with marbled Rye/Pumpernickel in this recipe)
1 heaping Tablespoon (Tbsp.) of Cherchies® Champagne Mustard (Cherchies® Hot Banana Pepper Mustard) for more of a kick
1 heaping Tablespoon (Tbsp.) of Dijon Mustard
2 slices of swiss cheese
Slices of Pastrami (pile it on to your liking)- We used 4 slices, split between the two pieces of bread
1/2 cup beef broth (We tested with 1 teaspoon (tsp.) Minor’s Beef Base in 1/2 cup of water)
Sauerkraut, drained (amount depending on the size of the bread)
Preparation
Turn a medium saucepan on low. Place the pastrami in the pan with the beef broth. Simmer for a couple of minutes, then turn the pan off. While the pastrami cools, prepare the sandwich.
Combine the Dijon and Champagne Mustard in a small bowl (depending on a number of sandwiches, may need a larger bowl). Set aside. Turn your oven to the high broil setting. On a baking sheet, lined with parchment paper (for easy clean up), place rye bread on a baking sheet and broil the bread until lightly toasted. Remove the baking sheet from the oven. Flip the bread over. Now it is time to begin layering this delightful sandwich.
Spread the mustard mixture on the slices of bread. Next, add the Swiss cheese to both slices of bread. With tongs, remove the pastrami from the beef broth (reserving for later), and pile on top of the cheese. Return the baking sheet with the sandwich to the broiler and broil until the cheese melts.
Remove the sandwich from the oven and add the drained sauerkraut to one side of the sandwich. Carefully add the second half of the sandwich and place it over the side with the sauerkraut. Slice in half, add a pickle on the side, and you’re all set! Use the remaining beef broth to dip the sandwich if you like.
Enjoy! Trivia Below.
Trivia (Answers below)
So, for all of you “When Harry Met Sally” aficionados out there, what was Sally’s sandwich of choice at the iconic scene at Katz deli in NYC? Was it a turkey sandwich, with “everything” on the side, or was it the Pastrami sandwich with the same criteria?
Also, in “When Harry Met Sally”, who is the older woman who wants to “have what she’s having”?
What is the oldest deli in NYC?
Pastrami versus Corned Beef- What is the difference?
What do New Yorkers consider “the sandwich of New York”?
Answers
The answer my friends is the turkey sandwich; however, Harry had the pastrami sandwich.
Rob Reiner’s (director of “When Harry Met Sally”) mother. She was a natural and got her line right in a couple of takes.
Katz Delicatessen, since 1888.
Pastrami is made from brisket, which is brined with seasonings, boiled or steamed, and smoked. Corned Beef is from the same meat, but it is brined with seasonings and boiled or steamed.
If you haven’t figured this out by now, it is the hot pastrami on Rye (“Pastrami on Rye” as it’s typically called).
