The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Pastrami Sandwich


Pastrami Sandwich

1 pound AMS pastrami, sliced

8 tablespoons butter

8 slices seeded rye bread

6 ounces reubenaise (recipe follows)

8 slices Swiss cheese

1 cup sauerkraut


1 cup mayonnaise 

½ cup ketchup

1 cup sauerkraut 

½ pickled pepper 

¼ teaspoon salt

1 tablespoon honey

¼ teaspoon black pepper 

¼ teaspoon smoked paprika


  1. In sauté pan, warm pastrami over medium heat until heated through. Set aside. Butter one side of each of the 8 slices of bread, then evenly spread reubenaise on the non-butter sides of the bread.
  2. In a large-size sauté pan or griddle, place butter sides down over medium heat. Cook until bottoms are golden brown. Top 4 of the slices with pastrami, then with 2 slices each of Swiss cheese. On the other 4 slices, evenly divide and top with sauerkraut. Marry the sauerkraut slices with the pastrami slices and cut in half.
Reubenaise / Combine all ingredients and mix well.
Print Recipe