The Reuben Recipe

Make the dressing

In a small bowl combine 1 tablespoon mayonnaise, 1 teaspoon ketchup, 1 teaspoon prepared horseradish, 1 teaspoon sweet pickle relish, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, and 1 teaspoon smoked paprika. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Whisk until homogenous. Taste and adjust seasoning (add more relish for sweetness, more horseradish for heat). Refrigerate while assembling sandwiches.

Drain and warm sauerkraut

Place 1 cup sauerkraut in a fine-mesh sieve and press gently to remove excess liquid. Optionally, heat the drained sauerkraut in a small skillet over medium heat for 1–2 minutes to warm and remove more moisture; drain again. Keep warm.

Assemble sandwiches

Lay out 8 slices rye bread. Spread about 2 teaspoons of the prepared dressing evenly on one side of each of 4 slices of bread (these will be the top slices). On the corresponding 4 bottom slices, divide and layer the corned beef evenly (about 4 oz per sandwich). Top the corned beef with a generous 1/4 cup warmed, drained sauerkraut per sandwich, then place 2 slices Swiss cheese over the sauerkraut (or enough to fully cover). Close each sandwich with the dressing-spread slice of bread, dressing side down.

Butter the bread

Spread about 1 tablespoon softened butter on the outside of each top and bottom slice of assembled sandwiches (about 2 tbs butter per sandwich total) to ensure golden, crisp grilling.

Grill the sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Place 2 sandwiches at a time (do not overcrowd) buttered-side down in the skillet. Press gently with a spatula or a heavy pan. Cook 3–4 minutes until the bottom is deeply golden brown. Flip carefully and cook another 3–4 minutes, pressing again, until the other side is golden and the Swiss cheese has melted. If the bread is browning too fast before the cheese melts, lower the heat and cover the pan briefly (30–60 seconds) to trap heat. Repeat with remaining sandwiches.

Rest and slice

Transfer grilled sandwiches to a cutting board. Let rest 1 minute, then cut each sandwich in half on the diagonal. This helps the cheese set and prevents sogginess from escaping hot steam too quickly.

Plate sandwiches with dill pickle spears and potato chips. Serve extra dressing on the side if desired.