Pastrami Reuben Panini

My husband and I both love pastrami Reuben sandwiches and now my kids do to… they can’t seem to get enough sauerkraut these days. I made this sandwich for my kids’ lunch today. It’s layered with homemade sauce, pastrami, sauerkraut, and Swiss cheese then cooked in the panini maker until crisp. I like to cook our sandwiches dry (without butter or oil) because they are healthier and also because they turn out crisp instead of greasy.

How to Make a Pastrami Reuben Panini

Heat the panini grill on medium heat.

Combine the ketchup, mayonnaise, sweet relish, and dried mustard together in a dish. Mix until well combined.

Slather a piece of rye bread with some of the sauce then top with pastrami, sauerkraut, and Swiss cheese. Add more sauce to the remaining piece of bread, if desired, then place on top of the sandwich.

Place in panini maker and cook for 5 minutes or until golden brown and crunchy. If you don’t have a panini maker (get one because they are amazing) cook in a skillet, dry. You don’t need to spread butter on the outside pieces of bread to make this sandwich crunchy. It’s so much better for you too! Enjoy.

Pastrami Reuben Panini

Yield: 1 sandwich

Total Time: 10 minutes

Ingredients:

Sauce:

2 tbsp ketchup
1 tsp mayonnaise
1/2 tsp sweet pickle relish
Dash of dried mustard

Sandwich:

2 slices of rye bread
Pastrami, to taste
Swiss cheese, sliced

Directions:

Heat the panini grill on medium heat.

Combine the ketchup, mayonnaise, sweet relish, and dried mustard together in a dish. Mix until well combined.

Slather a piece of rye bread with some of the sauce then top with pastrami, sauerkraut, and Swiss cheese. Add more sauce to the remaining piece of bread, if desired, then place on top of the sandwich.

Place in panini maker and cook for 5 minutes or until golden brown and crunchy. If you don’t have a panini maker (get one because they are amazing) cook in a skillet, dry. You don’t need to spread butter on the outside pieces of bread to make this sandwich crunchy. It’s so much better for you too! Enjoy.

Recipe and photos by For the Love of Cooking.net