Pastrami Reuben on Rye Recipe

Ingredients:

1. Rye bread (buttered on outside edge/face)
2. Russian dressing (thousand Island easy substitute)
3. Pastrami
4. Swiss Cheese
5. Sauerkraut

Use a Grubcage To Perfect Your Pastrami Reuben 

Cooking outdoors means far more than hot dogs and s’mores. A few simple tools will transform the campfire basics into gourmet treats for backpack trips or car camping, and the shopping list doesn’t have to be extensive. Make a pastrami reuben sandwich  on rye and grill it to perfection using a neat little device called a Grubcage.

The Grubcage roasts over open flame, and is the perfect size for sandwiches. It’s square and about the size of a slice of bread, with two open metal sides that clamp down to hold the sandwich, or other meals, in place. Naturally, the Grubcage has a retractable, long handle (also known as a grubstick) to keep your pastrami reuben over the flames, and the flames far from you.

The recipe for grilled pastrami reuben on rye calls for six ingredients. If you aren’t a fan of the piquant flavor of rye bread, this sandwich works well with sourdough or multigrain as well. We don’t suggest white bread because of its flimsy consistency. You’ll need a loaf of bread, a bottle of Russian or Thousand Island dressing, good quality sliced pastrami, sliced Swiss cheese, butter and a jar of sauerkraut. 

With rye bread in long slices, cut in half and butter one half, then add a tablespoon of dressing and spread. Next, layer a slice of Swiss cheese, then a layer of pastrami, followed by a heaping tablespoon of sauerkraut and a second Swiss cheese slice. Your pastrami reuben is nearly done—just another dollop of dressing (spread) and the final slice of buttered rye. Cage it, and grill until the bread turns golden brown and the cheese reaches melty perfection.

Pastrami Reuben Tips:

Important tips on the pastrami reuben include buttering the outside of the bread slices, since this is what gives the toast its wonderful amber color. If you don’t like sauerkraut, we suggest adding three or four dill or sweet pickle slices using quarter-sizes bread and butter pickles. These will impart a bit of tang but without the sourness of the kraut. If you do like sauerkraut, go for high quality, like the brands found in the refrigerated section of grocer.

Variations on this sandwich include changing up the bread, and using kim-chee instead of sauerkraut for more spice. We don’t recommend switching to a milder cheese like mozzarella or colby jack, and we highly recommend using a bread with a stronger flavor like rye or pumpernickel.

The reuben pastrami is a classic sandwich because of its rich layer of flavors, all of which are somewhat strong and complement each other nicely. This includes Russian dressing, which can be prepared at home, but Thousand Island will do in a pinch. 

The Grubcage can be used for nearly any food but for sandwiches it is the perfect vehicle. This sandwich can even be assembled cold, ahead of time, and taken on a short hike to be grilled a few hours later. None of the ingredients will spoil in a few hours, so if you would rather skip the prep at the campsite, assemble first and carry in cooler or car. Whichever way you make it, the classic pastrami reuben on rye will never disappoint!