Irish Reuben Recipe

Make the sauce

In a small bowl whisk together the Dijon mustard, whole-grain mustard, mayonnaise, honey, apple cider vinegar and stout (or water) until smooth. Season with black pepper and taste; adjust honey or vinegar to balance sweetness and acidity. Set aside at room temperature.

Prepare sauerkraut

Place the sauerkraut in a small sieve or clean towel and press or squeeze firmly to remove excess liquid. This prevents a soggy sandwich. If the sauerkraut is very salty, rinse quickly under cold water, then squeeze and drain well; drain on paper towels for 1–2 minutes.

Assemble sandwiches

Lay out 4 slices of rye bread. Spread about 1 tablespoon of the Irish mustard sauce evenly on each slice (reserve remaining sauce for serving). On two of the slices, layer 3 ounces (about 1/2 of the sliced corned beef portion) of thinly sliced corned beef each, dividing the meat evenly. Top each meat layer with about 3/4 ounce (roughly 3 tablespoons) of the drained sauerkraut, spreading it evenly. Place two slices of Swiss cheese (or enough to cover) over the sauerkraut, then top with the remaining bread slices, sauce side down.

Butter and grill

Heat a heavy skillet or griddle over medium heat. Spread about 1/2 tablespoon softened butter on the outside face of each assembled sandwich (both top and bottom). When the pan is hot, place sandwiches butter-side-down in the skillet. Press gently with a spatula or a weight and cook for 3–4 minutes until the bread is golden brown and crisp.

Flip and melt cheese

Carefully flip sandwiches and cook another 3–4 minutes until the second side is golden and the Swiss cheese has melted. If cheese is slow to melt, cover the pan with a lid for 1–2 minutes to trap steam and help melting.

Rest and serve

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal. Serve immediately with any remaining Irish mustard sauce on the side for dipping.