Go Back
–+ servings
Print

Pastrami Rueben Sandwich

A Rueben sandwich is made with corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread.  The Reuben is always grilled and served hot. The Rachel or more commonly known as a Pastrami Rueben, replaces the corned beef with a pastrami. A Rachel sandwich can also refer to a turkey pastrami or a pastrami that replaces sauerkraut with coleslaw. This recipe is for beef brisket that is wet brined to corned beef, then dry brined and smoked to make pastrami, and finally created into a sandwich.
Credit: Bill Chitty, Elizabeth Grubel
Course Main Course
Cuisine American
Keyword Sandwich, Smoker
Prep Time 10 days 2 hours
Cook Time 12 hours
Resting time 4 hours
Total Time 10 days 18 hours
Servings 14 people
Cost $150

Equipment

  • 1 Smoker -- This was cooked on a Green Egg with post oak wood chips.
  • 1 Food-grade Container -- Large enough to fit a flat of brisket. The container must be able to fit in the refrigerator and should be easy to work with since you will have to flip the brisket.
  • 1 Meat injector -- (Optional) I have had better results injecting the brine into the brisket.
  • 1 Mortar and Pestle -- (Optional) I have had better results making cracked rub compared to using a spice grinder.
  • 1 Refrigerator space -- Important enough to add as equipment. You will need a large space for at least 7 and up to 10 days to wet brine the brisket.
  • 1 Curved boning knife -- (Optional) I buy whole briskets and separate the point from the flat. You can have a butcher do this for you.
  • 1 Large Cast Iron or Flat Top -- A large flat top is ideal if making multiple sandwiches for a group.
  • 1 Stock Pot -- You can use a large dutch oven as well. The pot needs to be able to hold a gallon of brine liquid and safely come to a slow boil.
  • 1 Temperature probe -- Recommend a remote temperature probe like a MEATER or Combustion Inc.
  • 1 Brisket Knife -- You can use a bread knife, chef's knife, or a carving knife.

Ingredients

Sandwich ingredients:

  • 1 Brisket Flat
  • 1 loaf Rye Bread recommend marble rye, sliced to 1/4th of an inch
  • 20 slices Swiss Cheese
  • 1 container Sauerkraut
  • 1 container Mayonaise

Brine ingredients:

  • 3 Bay Leaves -- preferably fresh
  • 1 White Onion -- quartered
  • 1 tbsp Juniper Berries
  • 3 sticks Cinnamon Stick
  • 10 Cloves
  • 1 tbsp Ground Coriander Seed
  • 1 tbsp Paprika
  • 1 tbsp Brown Mustard Seeds
  • 1 tbsp Powdered Ginger
  • 1 tbsp Peppercorns
  • 6 Garlic Cloves -- peeled and cruched
  • 2 tsp Prague Powder
  • 1 cup Kosher Salt
  • 3/4 cup Light Brown Sugar -- lightly packed

Dry Rub ingredients:

  • 1/4 cup Light Brown Sugar --lightly packed
  • 3 tbsp Black Peppercorns
  • 4 tbsp Juniper Berries
  • 4 tbsp Coriander Seeds
  • 2 tbsp Brown Mustard Seed
  • 2 tbsp Smoked Paprika
  • 3 tbsp Garlic Powder

Russian dressing:

  • ½ cup Mayonnaise
  • 5 tbsp Ketchup
  • 3 tbsp Dill Pickle Relish -- not sweet
  • 1 tbsp Red Onion -- minced
  • 1 tsp Yellow Mustard
  • 2 tsp Worcestershire Sauce
  • 2 tbsp Horseradish

Instructions

Brisket Preparation

  • My personal preference is to prepare a brisket flat for pastrami. A brisket flat is the leaner, flatter section of the brisket with less fat, while the brisket point is the fattier, more triangular section with significant marbling. Some people prefer to make pastrami from the point for a more rich flavor. The flat tends to have a more consistent texture when sliced, while the point will often shred or pull apart due to its high fat content. For the wet brining process to make corned beef, I have encountered some uneven spots when attempting for an entire brisket. It is also easier to daily flip just a brisket flat than an entire packer brisket.
  • Recommend a prime grade brisket for the pastrami rueben sandwich. If you are lucky enough to have a butcher that carries prime grade brisket, have the butcher separate the point from the flat and trim the brisket. Since I am already smoking the pastrami, I will smoke the point just as a brisket. A popular variation of the Pastrami Rueben sandwich is half pastrami and half brisket.
  • If you do not have a butcher available to prepare, you can buy an entire prime brisket, which is called a packer. A packer brisket refers to a whole, untrimmed brisket that includes both the point and flat cuts of the brisket. I have had good luck with Snake River Farms, but many people will order a brisket from Costco if available.
  • Trimming a brisket can be a little intimidating. Just remember this is for sandwiches and it is okay if a mistake is made. I recommend this video for how to trim a brisket.

Wet Brine Instructions

  • Toast the peppercorns and juniper berries first, then add mustard seeds and continue to toast until they lightly brown. Use a mortar and pestle to crush all of the toasted ingredients so they are cracked but not powdered (6 to 10 mesh).
  • Add 1/4 gallon of water to a stock pot and bring to slow boil. Add all of the brine ingredients and stir until the salts are combined. Add an additional 3/4 gallon of cold water and let the brine cool to room temperature. Place the stockpot with the brine water in the fridge to continue to chill for at least an hour.
  • One the brine is chilled, carefully pour into the food safe container. Add the brisket flat, which should be completed submerged in the brine. To prevent the brisket from rising, you can use two plates to place on top of the brisket. If you have a meat injector, use the brine to inject every two inches of the brisket.
  • Flip the brisket once a day for 10 days. After 10 days, drain and throughly rinse the brisket to remove any brine solids.

Dry Brine Instructions

  • Completely dry the brisket with paper towels.
  • Toast the peppercorns, coriander seeds and juniper berries first, then add mustard seeds and continue to toast until they lightly brown. Use a mortar and pestle to crush the all of the toasted ingredients so they are quarter cracked (8 to 10 mesh) to very coarse grind (12 to 14 mesh)
  • Season brisket with dry brine gently rubbing all sides, starting with the fat cap side. Reapply, generously applying dry brine to all sides of the brisket without rubbing.
  • Place the brisket on a wire rack inserted in baking sheet. Let the brisket rest in the refrigerator for at least 24 and up to 72 hours.

Pastrami Smoking Instructions

  • This is a brisket cook. For different ways and recommendations how to cook a brisket, you can reference the brisket post. The only difference I have noticed is the pastrami will take up to 4 additional hours to cook compared to a regular brisket.
  • Recommendation: Cook in advance. You can keep the pastrami warm for almost 6 hours in a cooler and up to 12 hours (or more) in an oven. The best pastrami cooks use a slow cook with plenty of time to rest. A fast cook or not enough rest will result in dry pastrami.
  • Prepare smoker for an steady 225F temperature. Post oak wood chips are preferred, but I have also just used a clean lump charcoal. Use a meat thermometer and insert in the thickest part of the flat. Cook until the meat reaches 195F degrees which can take 12 to 18 hours.
  • Pull the brisket off the smoker, double wrap in foil, reinsert the meat thermometer, wrap in towels, and place in a cooler. Let the pastrami rest until 160F to 170F temperature. Reduce temperature of the smoker to 160F. This should take approximately 3 to 4 hours.
  • (If you are ready to serve after the meat has rested, skip this step.) Place foil wrapped brisket back into the smoker until it is time to serve. This can easily rest up to 12 hours and I have noticed an improvement in the pastrami when it is able to rest at temperature for at least 2 hours.
  • Slice against the grain into 1/8 inch thin slices. It is personal preference for a thicker slice, however it will be hard to slice a warm pastrami more thin than 1/8th of an inch.
  • A perfect pastrami will break apart easily when gently pulled but will not crumble. The pastrami should drape over when held by a finger.

Sandwich Preparation

  • Spread a thin layer of mayonnaise on the inside of each pair of rye bread slices. Toast mayo side down in a non-stick skillet medium heat, moving slices around every 30 seconds to ensure even toasting.
  • Cook sauerkraut in a small saucepan on low to evaporate all liquid. Do not allow kraut to brown or burn.
  • (Optional if reheating the pastrami) Gently steam 1/4 lb of pastrami for each sandwich by placing in a skillet with 1/4 cup of water and cover. Steam on low until heated through.
  • When the rye slices are medium toasted, remove from skillet and place bread toasted side up on a prep surface.

Sandwich Construction

  • Place a slice of Swiss cheese on each of the toasted sides of bread.
  • Spread 1 tablespoon of Russian Dressing on each slice of cheese.
  • Layer 1/4 lb. of pastrami evenly on one of the two slices of cheese.
  • Add 1/4 cup of sauerkraut on the pastrami.
  • Top with second slice of bread cheese-side on top of sauerkraut, spread mayonnaise on top slice of bread.
  • Grill on a non-stick skillet on medium low, mayonnaise side down. Spread more mayonnaise on the top slice the bread. Cover and cook for 3 minutes until bread is toasted.
  • Flip sandwich and cook covered until cheese has melted.

Notes

Elizabeth and I have tried Pastrami rueben's from Katz's in NYC, which is a classic but we thought it was overrated and extremely expensive.  The Refuge in San Carlos, which was the inspiration for this sandwich, is a fantastic sandwich and worth a visit from San Francisco.  Dingfelder's in Seattle, where we get our marble rye for our sandwich, was decent but a little dry and $28 a sandwich.  Dingfelder's does make an outstanding loaf of marble rye and for $16 for perfectly sliced bread, it is an absolute winner.  Queen Anne Beerhall, although they make their sandwich on sour dough, was the winning Pastrami Rueben in Seattle.  Our homemade pastrami rueben easily is the best I have ever tasted and our go to for BBQs. 
We have tested this 'loaded up' on the pastrami and we think it takes away something from the sandwich.  The balance of cheese, sauerkraut, Russian dressing, with the pastrami make the difference.  I also recommend a small bowl of Russian dressing on the side to dip the sandwich.
When making for more than 2 people, I would highly recommend investing in a large flat top so you can make multiple sandwiches at a time.  We had a small non-stick skillet and could only make a single sandwich at a time.  The entire process from the assembly sandwich to plating is 10 to 15 minutes per sandwich.