The Triple Decker Rachel (Reuben with Pastrami)

I’ve learned a very important lesson this semester: If you want something done right, you should probably do it yourself.

Example #1: A few months ago, I went to my favorite Triple Decker Reuben place for lunch and got my usual Reuben. I was so excited and was planning on featuring it on here since I always rave to people about how life changing the sandwich was for me. When it came out, it was smaller than I remembered and dripping in grease when I picked it up to eat it. I was crushed and haven’t been back since.

Then, I realized that I’m a big girl and can make my own Reuben however I like it and whenever I like it. I also could have told the server that whoever was working in the kitchen that day accidentally dropped my sandwich in a bucket of oil before plating it, but I hate complaining in restaurants so I kept my mouth shut.

Here is my version of the Triple Decker Reuben, with the addition of pastrami and onions and subtracting the grease. I guess it’s technically called the Rachel since I used pastrami instead of corned beef.


I used sunflower bread, instead of rye bread, because I don’t like rye bread enough to buy an entire loaf.¬†I made a huge serving of the sauerkraut & onion and saved it for future meals. I LOVE sauerkraut-hence why I piled it on both layers.



Bottom line is if you don’t want to be disappointed by something, you should take matters into your own hands and not rely on others to make things happen for you. This applies to sandwiches and bigger things in life.

Oh and maybe don’t eat this in the middle of studying like I did because it might make you fall asleep for 2 hours.



Recipe: makes 1 sandwich

  • 3 slices of bread (rye, sunflower, etc.)
  • 1/4 lb pastrami
  • sauerkraut & onions depending on how much you like these things (a little over 1/2 cup for me)
  • 1 Tbsp butter
  • 1 Tbsp Thousand Island Dressing
  • 1 slice Swiss cheese

1. Heat up a pan over medium heat and add a half Tbsp butter. Chop up some onions and cook them for around 5 minutes until translucent. While waiting, take out 3 slices of bread. Lightly toast 1 slice of bread and lay the other 2 out.

2. Drain the sauerkraut and add it to the pan with the onions. Stir around until everything is warm-another 5-10 minutes, and transfer the mixture into a container. Turn the heat down to low/med heat and add the other half Tbsp of butter & spread it out.

3. Put a serving of the sauerkraut & onion mixture into a bowl and add 1 Tbsp of the Thousand Island Dressing. Stir until combined.

4.  Assemble the sandwich: Bread, pastrami, half of the sauerkraut, toasted bread, other half of sauerkraut and add it to the pan. Add the other piece of bread with a slice of Swiss cheese to the pan and put a lid on for 3-4 minutes. When the cheese looks melted, put that piece of bread on top of the other and gently press down with the spatula.


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