Reuben Recipe

Make the dressing

In a medium bowl, combine 1 cup mayonnaise, 3 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper. Whisk until smooth and well blended. Taste and adjust seasoning (add more vinegar for tang, more relish for sweetness). Refrigerate until ready to use (can be made up to 3 days ahead).

Prepare sauerkraut

Place 1 cup well-drained sauerkraut in a fine-mesh sieve and press or squeeze to remove excess liquid. Optionally rinse briefly in cold water if you prefer milder flavor, then squeeze again and set aside.

Assemble sandwiches

Lay out 8 slices of rye bread. Spread about 1 to 1 1/2 tablespoons of the dressing evenly on one side of each slice (reserve extra for serving). On four slices, layer 3 oz (about 3 slices) of thinly sliced corned beef per sandwich, then place 2 slices of Swiss cheese over the beef, and top with about 1/4 cup drained sauerkraut. Finish each sandwich with the remaining bread slice, dressing side inward.

Butter and cook

Heat a large skillet or griddle over medium-low to medium heat. Butter the outside of each assembled sandwich evenly (about 3/4 tsp butter per side). Place sandwiches in the skillet (work in batches if necessary). Cook for 3–5 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If bread browns before cheese melts, cover the pan for 1–2 minutes or transfer to a 350°F (175°C) oven for a few minutes to finish melting.

Serve

Remove sandwiches from the pan and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve immediately with extra dressing on the side and optional pickle spears or chips.