This pastrami and corned beef sandwich stacks sliced cured meats with Russian dressing, sauerkraut, and Swiss cheese on deli rye, then griddled and oven-toasted for a crispy exterior and melted interior. It's a New York deli classic that delivers smoky, tangy, and cheesy layers in every bite.
Wrap cooled sandwich tightly in foil or plastic wrap and refrigerate for up to 2 days. Reheat in a 350°F oven for 8-10 minutes until cheese melts and bread crisps.
griddle or cast-iron skillet · oven
Yes. Pre-sliced deli counter meats work perfectly. Ensure they're warm or bring them to room temperature before assembling for the best texture.
The oven step melts the Swiss cheese evenly and crisps the bread exterior without burning it, creating a cohesive, cheesy interior.
Warm them gently on a skillet or in a steamer for 1-2 minutes before assembly to keep them tender and prevent drying out.
Thousand Island or Reuben-style dressing works as a closer substitute. Spicy brown mustard is an alternative if you prefer a sharper flavor.
Wrap cooled sandwich tightly and refrigerate for up to 2 days. Reheat in a 350°F oven for 8-10 minutes until the cheese melts and bread crisps.
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