The Black Seed Pastrami Reuben
Chapter 4 — Lunch Bagels
A line cook heaps steamed pastrami onto the flat-top griddle right around eleven-thirty in the morning, when the frantic coffee rush yields to the hum of the slicer and the scent of cured meat. Asking a dense, chewy, malt-tinged bagel to contain a heavy smear of Russian dressing and a half-pound of hot, fatty, acidic deli payload without disintegrating is an act of brute-force engineering, demanding you rigorously steam the pastrami, relentlessly drain the kraut, and stack it fast. Wrap it tight in a foil wrapper, let the steam marry the meat to the bread, and you'll know exactly why this costs sixteen dollars on Elizabeth Street.
Ingredients
- pumpernickel or everything bagels2
- deli pastrami3/4 lb
- Swiss cheese4 slice
- sauerkraut1/2 cup
- mayonnaise1/2 cup
- ketchup3 tbsp
- prepared horseradish1 tbsp
- dill pickles1 tbsp
- Worcestershire sauce1 tsp
- hot paprika1/2 tsp
- kosher salt1 pinch
- water1 tbsp
Method
- 01
Emulsify the Russian dressing.
In a small bowl, aggressively whisk together the mayonnaise, ketchup, horseradish, pickles, Worcestershire sauce, paprika, and salt until creamy and sharp.
- 02
Prep the bread and the cheese sealant.
Preheat your oven to 400°F (200°C) and lay the four bagel halves cut-side up on a foil-lined baking sheet, topping each half with one slice of Swiss cheese.
- 03
Steam the pastrami using the foil-packet method.
Pile the thinly sliced pastrami into the center of a large sheet of heavy-duty aluminum foil, sprinkle exactly 1 tablespoon of water over the meat, and crimp the edges tightly to create a completely sealed packet.
- 04
Synchronize the thermal melt.
Place the foil packet and the baking sheet into the oven simultaneously; bake the bagels for 5 to 7 minutes until the cheese is bubbling and creates a waterproof barrier, but leave the pastrami packet in for exactly 8 minutes so the steam can vaporize and tenderize the brisket.
- 05
Build from the bottom up.
Working quickly, slather a generous tablespoon of the Russian dressing directly over the melted cheese on the bottom bagel halves.
- 06
Ruffle the steaming meat to build height.
Carefully open the foil packet, watching out for escaping steam, and use tongs to fold the hot pastrami onto the bottom bagel halves in loose, wavy ribbons rather than laying it flat.
- 07
Apply the acid and the top schmear.
Top the steaming meat with the aggressively drained sauerkraut, slather another tablespoon of Russian dressing over the melted cheese on the top bagel halves, and firmly press the crowns down to lock the sandwich together.
- 08
Wrap the sandwich for structural support and cut.
Wrap the bottom half of the sandwich tightly in deli parchment or foil, then use your sharpest serrated knife to cut the sandwich exactly in half, straight down the middle.
Notes
To scoop or not to scoop?
Using your fingers to hollow out the soft, doughy interior of the bagel before building a sandwich is often viewed as a cardinal sin by purists, but counter staffers know it's a highly tactical maneuver. It alters the bread-to-filling ratio, creating a protective trench for runaway sauerkraut and slippery pastrami. If you want to stack this sandwich a mile high without unhinging your jaw, give the bagel a gentle scoop before toasting.