Reuben Classic Recipe
Corned beef, Swiss cheese, sauerkraut and Thousand Island Dressing. Served hot.
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Ingredients
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Sandwich
Thousand Island Dressing
Optional/To Serve
Method
Thousand Island Dressing
Make dressing
In a medium bowl combine 1 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 teaspoon prepared horseradish, 1 teaspoon white wine vinegar, 1 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until smooth and refrigerate at least 15 minutes to allow flavors to meld. Taste and adjust seasoning if needed.
Sandwich Assembly & Cooking
Prepare kraut
Place 1 cup drained sauerkraut in a fine-mesh sieve and press gently to remove excess liquid. If sauerkraut is very salty, rinse briefly under cold water and drain well, then press dry.
Assemble sandwiches
Butter one side of each of 8 slices of rye bread (4 sandwiches). On the unbuttered side of 4 slices, spread about 1.5 tablespoons of the Thousand Island dressing each. Top each with 2 ounces (about 1/4 lb total per two sandwiches; for each sandwich use roughly 3–4 ounces) of thinly sliced corned beef layered evenly, then place two slices of Swiss cheese on top of the meat. Divide the drained sauerkraut evenly among the 4 sandwiches (about 1/4 cup per sandwich), pressing it gently into the cheese. Spread about 1.5 tablespoons of dressing on the unbuttered side of the remaining 4 slices of bread and place them dressing-side down to close sandwiches, so the buttered sides face out.
Grill sandwiches
Place sandwiches in the preheated skillet, buttered side down. Cook over medium to medium-low heat for 3–5 minutes until the bottom is golden brown and crisp. Carefully flip each sandwich; lower heat slightly if browning too quickly. Press gently with a spatula or use a weight (another pan) to ensure even contact. Cook another 3–5 minutes until second side is golden and cheese is melted. If cheese is slow to melt, cover skillet with a lid for 1–2 minutes to trap steam.
Rest and serve
Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich diagonally in half and serve immediately with dill pickle spears. Offer extra Thousand Island dressing on the side if desired.