Reuben Recipe

Prepare sauerkraut

Place sauerkraut in a fine-mesh sieve and press with the back of a spoon or squeeze with clean hands to remove excess liquid. This prevents the sandwich from becoming soggy. Set drained sauerkraut aside.

Assemble sandwiches

Lay out 4 slices of rye bread. Spread about 2 tablespoons of Russian dressing evenly on each slice. Top each dressed slice with 4 ounces (approx. 4 slices) of corned beef, then 2 tablespoons of drained sauerkraut, and finally 2 slices of Swiss cheese. Top each with the remaining 4 slices of rye to form 4 sandwiches.

Butter bread

Spread about 1 tablespoon of softened butter evenly on the outside of each top and bottom slice of bread (about 4 tablespoons per sandwich total for crisp, golden crust).

Grill sandwiches

Heat a large skillet or griddle over medium to medium-low heat. Place sandwiches in the skillet, buttered side down. Cook for 3–4 minutes until the bread is golden brown and the cheese begins to melt. While the first side cooks, press sandwiches lightly with a spatula or place a heavy pan on top to help them compress and melt evenly. Flip carefully and cook the other side another 3–4 minutes, lowering heat if bread browns too quickly. Total cooking time should be 6–8 minutes per sandwich.

Rest and serve

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal and serve immediately with extra Russian dressing on the side and pickle spears if desired.

Whisk together mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, paprika, hot sauce, salt, and black pepper in a bowl until smooth and well combined. Taste and adjust seasoning (more horseradish for heat, more ketchup for sweetness). Refrigerate for at least 15 minutes to let flavors meld. Use 2 tablespoons per sandwich as directed above; store remaining dressing in an airtight container for up to 1 week.