Reuben Sandwich Recipe

In a medium bowl combine mayonnaise, ketchup, horseradish, sweet pickle relish, Worcestershire sauce, hot sauce, lemon juice, salt and black pepper. Whisk until smooth and well combined. Taste and adjust seasoning — add more horseradish for heat or more relish for sweetness. Chill while you prepare the sandwiches (at least 15 minutes).

Prepare protein (choose corned beef or tofu)

If using corned beef: warm the sliced corned beef in a skillet over medium heat with a splash (1 tbs) of water for 2–3 minutes until hot but not dried out. If using tofu: press tofu for 20–30 minutes to remove excess water, slice into ~1/4" slabs, season lightly with salt and pepper, and pan-fry in 1 tbs vegetable oil over medium-high heat 3–4 minutes per side until golden and warmed through.

Prepare sauerkraut

Place the sauerkraut in a fine sieve and press with the back of a spoon to remove excess liquid. If very tart, rinse briefly under cold water and squeeze dry again. Warm the sauerkraut in a small pan over low heat for 2 minutes to take the chill off (optional).

Assemble sandwiches

Lay out 4 slices of fano rye. Spread about 1 generous tablespoon (about 15 ml) of Russian dressing evenly on the top side of each slice and 1/2 tablespoon on the bottom side for extra flavor. On the bottom slice layer: 2 slices Swiss cheese, 100 g warmed corned beef (or 100 g pan-fried tofu), 1/4 cup sauerkraut (about 1/4 of the cup portion), then another 1–2 slices Swiss cheese (so cheese is between meat and top bread). Top with the other slice of bread, dressing side down.

Grill the sandwich

Butter the outsides of each sandwich evenly with softened butter (about 1 tbs per outer face). Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches butter-side-down and cook 3–4 minutes per side, pressing gently with a spatula or using a sandwich press, until bread is deep golden-brown and cheese is melted (internal temperature about 60–65°C / 140–150°F and cheese visibly flowing). If the bread is browning too fast before cheese melts, lower heat and cover pan for 1–2 minutes to trap heat and help melting.

Rest and slice

Remove sandwiches to a cutting board and let rest 1 minute, then slice each sandwich in half on the diagonal. Serve immediately.

If serving salad: toss mixed greens with vinaigrette just before plating (about 2 tbs vinaigrette per serving). If serving fries: cook according to package or fry/bake homemade fries until golden and crisp; season with salt and serve alongside sandwiches.