Reuben Recipe

Make quick pickle

In a medium bowl combine apple cider vinegar, water, sugar, kosher salt and caraway seeds; stir until sugar and salt dissolve. Add thinly sliced cabbage and toss to coat. Let sit at room temperature at least 20 minutes, tossing occasionally, or refrigerate up to 24 hours for milder crunch. Drain lightly before assembling sandwiches.

Prepare cheese

Toss grated gruyère and additional Swiss cheese with cornstarch in a small bowl until evenly coated (cornstarch prevents separation).

Make fondue

In a small saucepan over low heat, warm the dry white wine and minced garlic until just steaming (do not boil). Gradually add the coated cheeses, stirring constantly with a wooden spoon or silicone spatula until melted and smooth. If sauce is too thick, add up to 1 teaspoon warm water to reach a pourable consistency. Season with freshly ground black pepper. Keep warm on the lowest heat, stirring occasionally.

Mix sauce

In a small bowl whisk together mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, lemon juice, pickle juice, hot sauce, salt and pepper until smooth. Taste and adjust seasoning (more pickle juice or lemon for tang, more horseradish for heat). Cover and refrigerate until ready to assemble.

Assemble sandwiches

Butter one side of each slice of light rye bread (4 slices will be bottom, 4 will be top). On the unbuttered side of four slices spread about 1 tablespoon louie sauce each. Divide the corned beef evenly onto the four sauce-coated slices (about 4 oz corned beef per sandwich). Top the corned beef with a generous layer (about 3/4 cup or 3/4 of the quick pickled cabbage portion) of drained pickled cabbage, then place two slices of Swiss cheese on top of the cabbage.

Cook sandwiches

Close sandwiches with the remaining bread slices, buttered side out. Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in skillet and cook 3–5 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If bread is browning before cheese melts, lower heat and cover pan for 1–2 minutes to trap heat and finish melting.

Finish with Swiss fondue

When sandwiches are cooked, transfer to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal. Spoon 1–2 tablespoons of warm Swiss fondue over each sandwich half (or serve fondue on the side for dipping).

Serve

Plate sandwiches with extra louie sauce on the side, and any remaining pickled cabbage. Serve immediately.