Reuben Recipe

Combine vinegar, water, sugar, and salt in a microwave-safe or small saucepan and warm gently until sugar dissolves (about 30–60 seconds in microwave or 2–3 minutes on stove). Let cool slightly.

Place prepared cucumbers, smashed garlic, dill sprigs and red pepper flakes in a clean jar or container. Pour warm brine over cucumbers, press down to submerge, seal and refrigerate at least 30 minutes (best 2+ hours) before serving. Keeps refrigerated up to 2 weeks.

In a small bowl combine mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, sweet pickle relish, apple cider vinegar, paprika, salt and black pepper. Stir until smooth and taste; adjust salt, vinegar or horseradish to preference.

Refrigerate dressing at least 15 minutes to let flavors meld. Keeps up to 1 week refrigerated.

Prepare sauerkraut

Place sauerkraut in a fine sieve or towel and press or squeeze to remove excess liquid. If very tangy, rinse briefly under cold water and squeeze again; drain well.

Assemble sandwiches: lay out 4 slices rye bread. Spread about 2 tablespoons Russian dressing on one side of each slice (reserve some dressing for serving if desired). On two slices, layer half the pastrami (about 6 oz), then one slice Swiss, then half the drained sauerkraut. Add remaining pastrami and second slice of Swiss on top of sauerkraut to create a stacked effect.

Top each assembled stack with the remaining bread slices, dressing side down. Butter the outside faces of each sandwich evenly with softened butter.

Heat a large skillet or griddle over medium heat. Place sandwiches seam-side down and cook, pressing gently with a spatula or heavy pan, until bread is golden brown and cheese begins to melt, about 3–4 minutes per side. Reduce heat slightly if bread browns too quickly before cheese melts.

Remove sandwiches from pan and let rest 1 minute. Slice each sandwich in half on the diagonal. Serve immediately with house-made pickles on the side and remaining Russian dressing for dipping.