Reuben Sandwich Recipe

Make dressing

In a small bowl, combine mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, paprika, hot sauce (if using), salt, and black pepper. Whisk until smooth and taste; adjust salt/horseradish for brightness. Refrigerate while assembling sandwiches (at least 10 minutes) to let flavors meld.

Place sauerkraut in a fine-mesh sieve and press under a spoon to remove excess liquid. If very wet, gently squeeze with paper towels to get it fairly dry (but not bone-dry). If you prefer a mildly warmed sauerkraut, transfer drained kraut to a small saucepan with 1 teaspoon water and warm over medium-low for 1–2 minutes, then drain again and drain thoroughly.

Lay out 4 slices of rye bread, face-up. Spread about 1 tablespoon of Russian dressing evenly over each slice (reserve remaining dressing for serving).

Divide the corned beef evenly among the 4 bread slices, layering about 100 g (roughly 3–4 oz) per sandwich. Pile it so it covers the bread evenly.

Top the corned beef with approximately 1/4 cup drained sauerkraut per sandwich, spreading it across the meat.

Place two slices of Swiss cheese (or enough to cover) on top of the sauerkraut on each sandwich.

Top each with the remaining 4 slices of rye bread. Spread the outer faces of the top bread slices with softened butter, about 1/2 tablespoon per slice, for toasting.

Heat a large skillet or griddle over medium-low to medium heat. Add 1 teaspoon vegetable oil or a small pat of butter to the pan if desired to prevent sticking and help even browning.

Place sandwiches in the skillet, buttered side down. Press lightly with a spatula or use a heavy skillet to weight them (a cast-iron press or another pan works well). Cook for 3–4 minutes until the bottom is golden brown and crisp.

While the first side is browning, spread the top (unbuttered) slices with remaining butter if you want extra richness, then flip sandwiches carefully and cook the other side for another 3–4 minutes until golden and the cheese is melted. If cheese is slow to melt, cover the pan for 1–2 minutes to trap steam and finish melting.

Once both sides are golden and cheese is melted, transfer sandwiches to a cutting board. Let rest 1 minute, then cut each sandwich in half on the diagonal.

Serve hot with extra Russian dressing on the side, pickle spears, and potato chips or fries if desired.