Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 rye-style bagels, split
- 4 teaspoons unsalted butter, softened
- 4 teaspoons whole-grain mustard
- 6 ounces thinly sliced peppery pastrami
- 1 cup (about 5 oz / 140 g) sauerkraut, well-drained and patted dry
- 4 slices Swiss cheese (about 4 oz / 115 g)
- Optional: dill pickle spears, extra mustard for serving
Do This
- 1. Drain and pat dry the sauerkraut. Preheat a large skillet or panini press over medium heat (about 350°F / 175°C on a griddle or press).
- 2. Split the bagels. Spread the cut sides lightly with 2 teaspoons butter total and toast cut-side down until golden, 2–3 minutes.
- 3. Flip the bagels and spread the untoasted sides with the remaining 2 teaspoons butter. Spread the cut sides evenly with whole-grain mustard.
- 4. On the bottom halves, layer 1 slice Swiss, half the pastrami, half the sauerkraut, then another slice of Swiss. Top with bagel tops.
- 5. Place sandwiches in the skillet or press. Cook, pressing down with a heavy pan or the press lid, 3–5 minutes, until the cheese melts and the bread is crisp.
- 6. Slice in halves, serve hot with dill pickles and extra mustard if you like.
Why You’ll Love This Recipe
- All the flavor of a classic deli Reuben, but in a fun rye-style bagel melt.
- Balanced layers of peppery pastrami, tangy sauerkraut, nutty Swiss, and zippy whole-grain mustard.
- Ready in under 20 minutes with simple, easy-to-find ingredients.
- Cooks beautifully in a skillet or panini press, no special equipment required.
Grocery List
- Produce: Sauerkraut (from the refrigerated case if possible), fresh dill (optional, for garnish).
- Dairy: Swiss cheese slices, unsalted butter.
- Pantry: Rye-style bagels, whole-grain mustard, dill pickles (optional), cooking spray or a touch of neutral oil if your pan is not nonstick.
Full Ingredients
For the Pastrami & Sauerkraut Melts
- 2 rye-style bagels, split horizontally
- 4 teaspoons unsalted butter, softened (for spreading on the bagels)
- 4 teaspoons whole-grain mustard
- 6 ounces thinly sliced peppery pastrami
- 1 cup sauerkraut (about 5 oz / 140 g), well-drained and patted dry
- 4 slices Swiss cheese (about 4 oz / 115 g), preferably deli-cut, 1–2 mm thick
Optional For Serving
- Dill pickle spears or slices
- Extra whole-grain mustard
- Fresh dill sprigs, for a simple garnish
- Potato chips or a simple green salad, on the side
Step-by-Step Instructions
Step 1: Prep the sauerkraut and gather ingredients
Set all your ingredients out so they are within easy reach. Open the sauerkraut and place it in a fine-mesh strainer or colander. Press gently with the back of a spoon to squeeze out excess liquid, then transfer to a clean kitchen towel or several layers of paper towel and pat it as dry as you can without shredding it.
Drying the sauerkraut is important: too much moisture will make the bagel soggy and prevent the cheese from melting nicely around the fillings. Portion out the pastrami into two roughly equal piles and unwrap the Swiss slices so you can grab them quickly when you assemble.
Step 2: Preheat your skillet or panini press
Place a large nonstick or well-seasoned cast-iron skillet over medium heat, or preheat a panini press to about 350–375°F (175–190°C). If your skillet is not nonstick, lightly brush it with a thin film of neutral oil or spritz with cooking spray.
Allow the pan or press to heat for at least 3–4 minutes. A properly preheated cooking surface helps crisp the bagels quickly while keeping the insides soft and chewy and encourages the cheese to melt before anything scorches.
Step 3: Butter and toast the bagels
Split the rye-style bagels if they are not already sliced. Spread about 1 teaspoon of softened butter on the cut side of each of the 4 bagel halves (2 teaspoons total). Place the bagels, buttered cut-side down, in the hot skillet or on the hot press (lid open) and toast for 2–3 minutes, until the cut sides are golden and lightly crisp.
Remove the bagel halves briefly to a cutting board or plate. Spread the remaining 2 teaspoons of butter evenly over the un-toasted outer sides of the bagels. The outer butter layer will help them brown and crisp when you press the sandwiches.
Step 4: Build the pastrami & sauerkraut stacks
Lay the bottom bagel halves toasted-side up. Spread each with 2 teaspoons of whole-grain mustard (4 teaspoons total). On each bottom half, place 1 slice of Swiss cheese so it covers as much surface as possible.
Divide the pastrami between the two sandwiches, piling it loosely on top of the cheese. Do not pack it too tightly; a bit of air between the folds lets heat circulate and melt the cheese better. Top each with half of the well-drained sauerkraut, spreading it out in an even layer. Finish each stack with another slice of Swiss cheese, then cap with the buttered top bagel halves (buttered side facing out).
Step 5: Press and melt until gooey
Return the assembled sandwiches to the skillet or panini press. If using a skillet, place the sandwiches in the pan and lay a sheet of parchment paper or foil on top, then press down firmly with a heavy skillet, pot, or grill press. Cook over medium heat for 3–5 minutes, checking occasionally, until the bottom is deeply golden and the cheese is starting to melt.
Carefully flip the sandwiches with a wide spatula, press again, and cook for another 2–4 minutes, until the second side is crisp, the cheese is fully melted, and you can see some melty cheese starting to ooze slightly from the edges. Adjust the heat down slightly if the bagels darken too fast before the cheese melts.
Step 6: Slice and serve hot
Transfer the melts to a cutting board and let them sit for 1 minute. This short rest helps the cheese set just enough so it does not all spill out when you cut. Using a sharp serrated knife, slice each bagel melt in half (or into quarters for smaller portions), cutting through the hole so you can see the layers of pastrami, sauerkraut, and Swiss.
Serve immediately while piping hot, with dill pickle spears and extra whole-grain mustard on the side. For a full deli-style experience, add a handful of potato chips or a crisp green salad.
Pro Tips
- Dry that sauerkraut: The drier the sauerkraut, the better your melt. Excess liquid will make the bagels soggy and dilute the flavors.
- Layer cheese on both sides: Putting Swiss both under and over the fillings helps “glue” everything together and creates those classic, stretchy melted cheese strands.
- Control the heat: Medium heat (not high) is key. You want time for the cheese to melt and the pastrami to heat through before the bagels get too dark.
- No press, no problem: A heavy skillet, Dutch oven, or even a foil-wrapped brick works well to press the sandwiches in a regular pan.
- Use good bread: Rye-style bagels (or rye bagels) bring that traditional deli flavor. If you can, choose ones with a chewy interior and a firm crust.
Variations
- Classic Reuben Bagel Melt: Swap half of the mustard for Russian or Thousand Island dressing and add a light sprinkle of caraway seeds inside the sandwich for a more classic Reuben profile.
- Turkey Reuben (Rachel) Bagel Melt: Replace pastrami with thinly sliced roasted turkey. The milder meat lets the sauerkraut and Swiss really shine.
- Spicy Pastrami Melt: Use spicy brown mustard or horseradish mustard, add a few pickled jalapeño slices, and, if you like, replace 1 slice of Swiss with pepper jack for a little heat.
Storage & Make-Ahead
These melts are best eaten fresh, right off the pan or press, when the Swiss is gooey and the bagels are crisp. If you need to work ahead, you can prep the components: drain and dry the sauerkraut and store it in an airtight container in the refrigerator for up to 3 days; slice the pastrami if needed; and pre-slice your bagels. Assemble the sandwiches just before cooking.
Leftover cooked sandwiches can be cooled, wrapped tightly in foil, and refrigerated for up to 1 day. Reheat in a 350°F (175°C) oven or toaster oven, still wrapped in foil, for 10–12 minutes, then unwrap and heat 2–3 minutes more to re-crisp the bagel. Microwave reheating is not recommended, as it tends to make the bread tough and the sauerkraut watery.
Nutrition (per serving)
Approximate values per serving (one whole bagel melt), will vary with brands used: about 720 calories; 38 g protein; 42 g fat; 20 g saturated fat; 45 g carbohydrates; 4 g fiber; 3 g sugar; 1,600–1,700 mg sodium.
