Pastrami Reuben with Pickles & Russian Dressing

Dirty Food

We couldn't let the 4th of July go by without sharing one of our favorite American classics - the pastrami sandwich. If you're not celebrating this weekend, then make sure you enjoy one of these for your lunch on Tuesday!


1 ½ cups (12oz) of mayonnaise

2/3 cup (6 ½ oz) chili sauce

1/3 cup (2 ½ oz) of sour cream

2 Tbsp. (60ml) Of horseradish

1 Tbsp (15ml) of lemon juice

2 tsp. (2oz) Of sugar

2 tsp. (2oz) Of Worcestershire sauce

½ tsp. ( ½ oz) Of hot sauce

½ tsp. ( ½ oz) Of paprika

1 dill pickle, chopped

1 green onion, chopped

salt and pepper to taste

1 1/3 cup (1 can) of sauerkraut, drained and squeezed of moisture

8 slices of rye bread

8 slices of Provolone cheese

1lb (16oz) of pastrami, shaved and cut

salted butter, softened

Makes 4


To make the Russian dressing: combine the mayo, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce/wing sauce, paprika, pickles and green onions in a food processor until it is combined. Season with salt and pepper to taste. Refrigerate.

Build the sandwich: mix half of the Russian dressing with the sauerkraut. Place one slice of cheese on a piece of rye bread. Pile the meat on the cheese and top with another slice of cheese, the sauerkraut mixture and a second piece of bread. Butter the outside of the sandwiches. Heat a griddle pan over low-medium heat.

Add the sandwiches and grill for about a two to three minutes per side, until the cheese has melted. Serve with hand-cut french fries, pickles and extra Russian dressing on the side.


For more of your favourite naughty recipes, check out Dirty Food by Carol Hilker.