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Pastrami Reuben Sandwich

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“The sauce can be doubled if desired, start with 2 tablespoons of relish and keep adding in until you achieve the flavor you like.”

Ingredients Nutrition

  • 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 cup mayonnaise
  • 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)


  1. Heat oil in a skillet.
  2. Add in onion; saute over medium heat until tender (about 7-8 minutes).
  3. Add in sauerkraut and caraway seeds; cover and cook over medium heat (stirring occasionally until sauerkraut is tender and lightly browned, about 20 minutes).
  4. 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).
  5. Split the bread rolls (careful not to cut all the way through).
  6. Place pastrami down the center, dividing evenly between buns.
  7. Top with sauerkraut/onion mixture, then the sauce, then top with cheese.
  8. Wrap in foil (leave top open).
  9. broil about 8 inches from heat.
  10. Heat through and until cheese has melted (about 3 minutes).
  11. Serve.

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