The Reuben Recipe

Make the table sauce

In a small bowl, whisk together mayonnaise, ketchup, Dijon mustard, prepared horseradish, Worcestershire sauce, apple cider vinegar, hot sauce (if using), and black pepper until smooth and well combined. Taste and adjust balance — add a little more vinegar for tang, more horseradish for heat, or extra ketchup for sweetness. Refrigerate while you prepare the rest (at least 15 minutes to meld flavors).

Prepare and braise sauerkraut

Heat 1 tablespoon neutral oil in a medium skillet over medium heat. Add the thinly sliced onion and sauté until softened and beginning to brown, about 5–7 minutes. Add the drained sauerkraut, grated apple (if using), apple cider, brown sugar, caraway seeds, and black pepper. Stir to combine, reduce heat to low, cover, and let simmer gently for 12–15 minutes, stirring occasionally, until flavors have blended and most of the liquid has reduced. Taste and adjust sweetness or seasoning. Keep warm.

Assemble sandwiches

Lay out 4 slices of marbled rye. Spread about 1 tablespoon of the table sauce evenly on each slice. Top each with 3–4 ounces (approx. 1/4 lb per sandwich) of shaved pastrami, dividing the meat evenly among the four sandwiches. Spoon about 3/4 cup of the warm braised sauerkraut evenly over the pastrami on each sandwich. Place two slices of Swiss cheese on top of the sauerkraut (or enough to cover). Close each sandwich with the remaining bread slices, sauce side down.

Butter and toast

Heat a large skillet or griddle over medium heat. Spread about 1 tablespoon softened butter on the outside of each top and bottom slice of bread (about 4 tablespoons per sandwich total for a rich golden crust; adjust to taste). Place sandwiches buttered-side down in the hot skillet. Cook 3–4 minutes until the bottom is golden brown and the cheese begins to melt. Butter the exposed top slices, flip carefully, and continue to cook 3–4 more minutes until the second side is golden and cheese is fully melted. Press gently with a spatula to compact filling as it heats.

Rest and serve

Transfer sandwiches to a cutting board and let rest 1 minute, then cut each sandwich in half on the diagonal. Serve immediately with extra table sauce on the side, pickles, and chips if desired.