This Pastrami Reuben was ONE OF THE BEST SANDWICHES to EVER Come Off Our Griddle!

pastrami

🥗Healthier: turkey pastrami

💰Cheaper: corned beef

Turkey pastrami reduces calories while corned beef is more affordable.

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: American cheese

Low-fat cheese cuts down on fat while American cheese is often less expensive.

Russian dressing

🥗Healthier: Greek yogurt dressing

💰Cheaper: mayonnaise + ketchup

Greek yogurt dressing is lighter, while mayo and ketchup are pantry staples.

rye bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber, while white bread is usually cheaper.

Start by slicing leftover smoked pastrami using a 10-inch meat slicer, or hand slice it when warm.

Drain the sauerkraut before using it in the sandwich.

Warm up the pastrami on the griddle to get a little crisp and also warm the sauerkraut.

Butter one side of each slice of rye bread.

Layer the warm pastrami on the unbuttered side of one slice of bread.

Top the pastrami with Swiss cheese and drained sauerkraut.

Butter the other side of the second slice of bread and place it on top of the sandwich, butter side up.

Heat the griddle to medium and low temperatures, around 375 to 420 degrees Fahrenheit.

Place the sandwich on the griddle and cook until the bottom is golden brown, keeping the heat low to avoid burning the bread.

Flip the sandwich and cook the other side until golden brown and the cheese is melted, using a dome to trap steam for better melting.

Remove the sandwich from the griddle and let it rest briefly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens