Grilled Pastrami Reuben Sandwich on the Arteflame

Introduction

For a smoky twist on the classic Reuben, this grilled Pastrami Reuben sandwich adds peppery pastrami in place of corned beef. Cooked to perfection on the Arteflame, the sandwich boasts melty Swiss cheese, tangy sauerkraut, and creamy Russian dressing, all between slices of crispy rye bread. The pastrami brings a bold, savory flavor that pairs perfectly with the classic Reuben ingredients.

Ingredients

• 8 slices of rye bread
• 1 lb thinly sliced pastrami
• 8 slices Swiss cheese
• 1 cup sauerkraut, drained
• 1/2 cup Russian dressing (or Thousand Island dressing)
• 2 tbsp butter (for grilling)
• 1 tbsp butter (for toasting bread)

Instructions

1. Fire Up the Arteflame Grill

Start by preparing your Arteflame grill. Soak three paper napkins in vegetable oil and place them in the grill. Stack the firewood on top and light the grill. Let it heat for 15-20 minutes until the cooking surface is hot enough for grilling the sandwiches.

2. Assemble the Pastrami Reuben Sandwiches

Lay out four slices of rye bread. Spread a generous amount of Russian dressing on each slice. Top each slice with a slice of Swiss cheese, followed by a layer of thinly sliced pastrami. Add a spoonful of sauerkraut on top of the pastrami, then place another slice of Swiss cheese over the sauerkraut. Finish by spreading Russian dressing on the remaining four slices of rye bread and place them on top.

3. Grill the Sandwiches

Melt butter on the flat top of the Arteflame grill. Place the sandwiches on the flat top and press them down lightly with a spatula or grill press. Cook for 3-4 minutes on each side, or until the bread is crispy and golden-brown, and the cheese is melted. Adjust the placement on the grill’s heat zones to ensure even toasting and melting.

4. Serve

Once the sandwiches are toasted and the cheese has melted, remove them from the grill. Slice each sandwich in half and serve hot with extra Russian dressing or pickles on the side.

Tips for Success

• Butter the Bread: Buttering the outside of the rye bread helps achieve that crispy, golden-brown crust.
• Drain the Sauerkraut: Make sure the sauerkraut is well-drained to prevent the sandwich from becoming soggy.
• Use a Grill Press: Pressing the sandwich while grilling helps evenly melt the cheese and creates a perfectly crispy finish.

5 Variations of the Pastrami Reuben

1. Spicy Pastrami Reuben: Add a layer of spicy mustard or pickled jalapeños for a kick of heat.
2. Turkey Pastrami Reuben: Use turkey pastrami for a leaner, lighter version of the sandwich.
3. Coleslaw Reuben: Replace sauerkraut with coleslaw for a crunchier texture and a different flavor profile.
4. Double Meat Reuben: Add both corned beef and pastrami for an extra meaty version.
5. Vegetarian Reuben: Swap out the pastrami for grilled portobello mushrooms or eggplant for a vegetarian option.

Best Pairings

• Dill pickles or pickled cucumbers
• Potato chips or fries
• Coleslaw or potato salad
• A cold, crisp lager or iced tea

Conclusion

This grilled Pastrami Reuben sandwich is a smoky, savory twist on the classic. The peppery pastrami, melty Swiss cheese, tangy sauerkraut, and creamy Russian dressing, grilled to perfection on the Arteflame, make this sandwich a must-try for any Reuben lover.