Everything Pretzel Pastrami Reuben.

The best reuben you’ll ever have

I don’t eat red meat, but when I do, I’ll take this reuben any day.

I actually bought the pretzels at a restaurant that specializes in pretzels and beer about 20 minutes from my house. It was so funny to see that the restaurant actually used the software that the company I’m currently interning at this summer makes! Double win.

Anyway, the pretzels smelled SO AMAZING fresh, and I almost couldn’t resist eating one before doing the photoshoot. Those 12 hours of waiting were pretty darn difficult.

And for good reason.

But it was definitely worth it 🙂

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Everything Pretzel Pastrami Reuben.

  • 1/4 cup plain yogurt
  • 3 tablespoons ketchup
  • 1 teaspoon horseradish
  • 1 garlic clove, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoons ground black pepper
  • 2 giant everything soft pretzels (or make homemade pretzels and add everything spice of sesame seeds, poppy seeds, garlic salt, and cheddar cheese), cut in half
  • 6 slices corned beef ((I used corned beef pastrami.))
  • 1/2 cup sauerkraut
  • 2 slices Swiss cheese
  • 1 cup sharp cheddar cheese, shredded
  1. Preheat oven to 350 degrees F or preheat large skillet.
  2. To make Russian dressing, whisk together yogurt, ketchup, horseradish, minced garlic, paprika, salt, and pepper. Spread about 1/2 tablespoon of dressing on each pretzel half. Add beef, sauerkraut, and cheeses on top. Top with other pretzel half. Bake or grill on skillet until cheese has fully melted, only about 5-7 minutes. Serve with fresh tomato, and enjoy warm!

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