How to Make the Perfect Reuben Sandwich at Home
Using the Zaidys 200g pack of thick-cut New York deli-style pastrami
There are few things more satisfying than biting into a hot, melty, beautifully messy Reuben sandwich. It’s salty, tangy, crunchy and creamy all at once. When made properly, it transports you straight to a classic New York deli.
If you’ve been searching for how to make a Reuben sandwich at home, or wondering what the best pastrami for a Reuben is – you’re in the right place.
At Zaidys, we make thick-cut pastrami designed for exactly this moment. Our 200g retail packs are vacuum-sealed to lock in flavour and tenderness, making them perfect for building a proper deli-style sandwich in your own kitchen.
Let’s get into it.
What You’ll Need:
Zaidy's Pastrami (ideally 150-200g per sandwich)
Rye bread (something sturdy, with a good crust)
Swiss cheese (2 slices per sandwich)
Sauerkraut (drained well)
Russian dressing
If you’re looking to buy pastrami in Australia, our 200g packs are perfect for at-home sandwiches, quick lunches, or building the ultimate deli platter.
Heating the Pastrami
If you’re using our 200g retail packs – that’s the perfect amount for your sandwich (they’re vacuum-sealed to lock in all that rich, smoky goodness).
Bring a pot of water to a gentle simmer (not boiling).
Drop the whole sealed bag in for 3–4 minutes.
Carefully remove, open the bag, and your pastrami is good to go — hot, tender, and ready to pile high.
This method keeps the pastrami moist and preserves that signature smoky flavour.
If you're using deli slices or leftovers, a quick warm-up in a pan or microwave works too – just avoid overcooking.
Assembling the Reuben
Layer in this order:
1 slice Swiss cheese
A generous handful of hot pastrami
A scoop of sauerkraut
A good drizzle (or spread) of Russian dressing
Another slice of cheese
Top with the second slice of bread.
Grill Your Reuben – Low and Slow
Heat a skillet or sandwich press over medium heat.
Grill for 3–4 minutes per side, pressing gently, until the bread is golden brown and the cheese is fully melted.
Pro tip – go lower and slower if needed. You want the cheese melted and the pastrami steaming without burning the crust.
Serve It Up
Serve with:
A half-sour pickle
Kettle chips
Or even a simple slaw on the side
And just like that, you’ve made a deli-style Reuben sandwich at home that rivals anything you’d order out.
If you make one, tag us – we love seeing what you’re cooking.