The traditional Reuben Sandwich is made with Corned Beef, sauerkraut, Swiss Cheese, Thousand Island dressing or Russian Dressing. This past weekend Dear wanted a Reuben sandwich. We had pastrami on hand so we decided to make our Reuben a Rebekah Sandwich. We hear a Rachel Sandwich substitutes Pastrami for Corned Beef and coleslaw for the sauerkraut. Here’s our tasty yummy good to the last bite Rebekah with Pastrami, Sauerkraut, Swiss Cheese, mustard, and Thousand Island Dressing. Another thing we decided to try was to heat the pastrami in the skillet with the Swiss on top and the sauerkraut on the side. When they heated through we loaded the bread and grilled it.
To see a different version of the Reuben Sandwich click over to Kathy’s on the Mennonite Girls Can Cook Blog.
Photobucket replaced all my photos with ugly black and grey boxes and they are holding my photos hostage until I pay them lots of money. I’m slowly going through all my posts and trying to clean them up and replacing some photos. Such a bother.
The Happy Wonderer ~ ellen b. 
My husband loves a good hot Reuben Sandwich. These variations sound delicious, and I think he’d be happy with any one of them.
Just love changing recipes around too! This sounds like a great combo! I had fun the other day when I made chili – had a few salami slices which I chopped very, very fine and a half cup of BBQ sauce from pork ribs which I added even though it wasn’t in the recipe. Hubby said that it tasted wonderful!! I’ve got quite a few lunch portions frozen for him — I limit my intake of red meat. Going to make a pot of pea soup on the week-end with the ham I’ll have left-over!!
Looks so yummy!
Oh that looks wonderful. I LOVE pastrami.
oh gosh!
yumma-licous!
OMG delicious. Now I’m hungry and I like yours 🙂
Whatever it’s called, it looks delicious!
I am just drooling here. That looks so good!
I’m coming over right now. I have never had a Rueben sandwich…I will need to try that. Isn’t it true that so often one needs to have it prepared by someone else and then…you go home and try it yourself.
You made this sandwich look so yummy I would almost try one….I have never been a fan of saurkraut or corned beef. Call me crazy.
YUM YUM YUM! And I love your step-by-step collage 🙂
Love you collage … it just looks artistic and makes the sandwich look like more than a sandwich… which it is!
Oh, that looks so delicious! Since you are a published chef, who am I to say you can’t name your Reuben Rebekah? I think that’s absolutely brilliant!! 🙂
Blessings.
I never heard of calling a Pastrami Reuben a Rebekah before….and it’s the only kind I eat! I don’t know how I ended up not really liking corned beef…I prefer brisket au naturale!
Oh that looks tasty Ellen.
Oh nuts. I try to avoid reading MGCC at work as it just makes me both hungry and annoyed that I can’t rocket into my kitchen and make the recipe for myself.
Then I go to you blog…and shoot…ten in the morning and where on earth could I possible find a Rebecca sandwich around here?
Mr. B. will be having this for lunch tomorrow though. I’ll be stopping at the store on the way home to get the ingrediants.