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Lamb Pastrami Reuben

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Difficulty: Beginner
Best Season: Suitable throughout the year
Description

The succulent lamb pastrami sandwich is a true delight for the senses. Piled high with thinly sliced, flavorful lamb pastrami, it is generously layered with melted Swiss cheese, tangy dressing, and a hearty helping of sauerkraut. All of this is nestled between two slices of hearty toasted bread, creating a truly decadent and satisfying meal.

Ingredients
    4 SANDWICHES
  • 6 Tbsp butter
  • 8 slices of your favorite hearty bread
  • 12 slices Swiss Cheese, more as needed
  • 1.5 lb Corned Lamb, sliced thinly (recipe link to procedure)
  • 8 oz Sauerkraut, more as needed (not squeezed dry)
  • 8 oz Russian Dressing (recipe below)
    • DRESSING
  • 3/4 cup mayonnaise
  • 1/3 cup chili sauce
  • 2 Tbsp sour cream
  • 2 tsp fresh parsley, chopped
  • 2 Tbsp onion, grated
  • 1 Tbsp dill pickle relish
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp grated horseradish
  • 1/4 tsp Worcestershire sauce
    • PASTRAMI RUB
  • 2 Tbsp Ground Coriander
  • 2 Tbsp Ground Smoked Paprika
  • 4 Tbsp Coarse Black Pepper
Instructions
    DRESSING
  1. 1
    Combine all ingredients and whisk together.
    2. PASTRAMI RUB
  2. 2

    Mix all spices together and store in an airtight container

    3. MAKING THE PASTRAMI
  3. 3

    Rub pre-corned lamb with seasoning, being very generous, including any cracks and crevices

  4. 4

    After 7 days, remove from lamb from fridge and insert thermometer to measure cook. Leave on counter while preheating smoker

  5. 5

    Setup up smoker with favorite pellets and set for 225 degrees. once at temp, add lamb and smoke for 4 hours (spray with apple cider vinegar if it looks dry several hours in).

  6. 6

    After 4 hours, wrap pastrami with foil and continue cooking until 190 degrees (about 2 hours but can vary). Remove when done and refrigerate until next day

  7. 7

    Slice pastrami thinly and have available to make the sandwich

    8. MAKING SANDWICH
  8. 8
    Place a large skillet on medium heat to preheat.
  9. 9
    Add butter, spreading it out to coat the pan
  10. 10
    When the butter starts foaming, add the bread slices
  11. 11
    Top with slices of Swiss cheese and allow to melt
    You may need extra or less cheese dependent on how big the bread slices are
  12. 12
    Once the bread is toasted, remove from pan and add pastrami to pan, stirring
  13. 13
    Add the sauerkraut and juice over the pastrami and stir and combine until hot
    Pull the sauerkraut out of the jar/can and place it in a separate bowl, we want the extra juice
  14. 14
    Add pastrami/sauerkraut to one slice of toasted bread
  15. 15
    Spread dressing over other slice of bread and close up the sandwich
  16. 16
    Cut and enjoy!
Note

Do not use bagged sauerkraut from the chill section. It presents itself as 'fresher' but in fact the bags are not airtight and so will age faster than jars. In the Pacific NW we use Steinfeld's sauerkraut, but that may not be available where you are. A good national option is Bubbies' and a have put a link in the ingredients to get some for your cooking

Read it online: https://brinnerbites.com/recipe/lamb-pastrami-reuben/
Dan Horne
Retired Chef

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.