Gallion's Rueben Recipe

Make dressing

In a medium bowl whisk together mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, sweet pickle relish, apple cider vinegar, smoked paprika, salt and black pepper until smooth and evenly combined. Taste and adjust seasoning — add more horseradish for heat or more relish for sweetness. Refrigerate at least 15 minutes to meld flavors (can be made up to 3 days ahead).

Place sauerkraut in a fine mesh strainer and press to remove excess liquid. Optionally rinse briefly under cold water to mellow tang, then squeeze out as much moisture as possible and set aside on paper towels.

If corned beef is very thick-sliced, separate slices so they will heat evenly. Keep refrigerated until ready to assemble.

Lay out 4 slices of marble rye on a work surface. Spread about 2 tablespoons of Russian dressing evenly over each slice (use remaining dressing for serving).

Divide corned beef evenly among the 4 dressed slices, piling it up but leaving space at the edges so sandwiches seal. Top the corned beef with about 1/2 cup drained sauerkraut per sandwich (adjust to taste).

Place 2 slices of Swiss cheese over the sauerkraut on each sandwich. Cap each with the remaining 4 slices of marble rye, dressing side down so the bread-to-filling faces the filling.

Spread 1/2 tablespoon softened butter on the outside of each top and bottom bread slice (about 1 tbs per sandwich total). Heat a large skillet or griddle over medium-low to medium heat; cast-iron works well.

Place sandwiches in the skillet and grill gently, pressing lightly with a spatula or a heavy pan, until the bottom is golden brown (about 3–5 minutes). Flip carefully and grill the other side until golden and the cheese is melted, another 3–5 minutes. If the bread browns before the cheese melts, lower heat and cover the skillet for 1–2 minutes to trap heat and melt the cheese without burning the bread.

Remove sandwiches and let rest 1 minute. Slice each sandwich in half on the diagonal with a sharp knife.

Serve hot with extra Russian dressing on the side and optional dill pickle spears and coleslaw or extra sauerkraut. Leftover dressing keeps refrigerated up to 3 days.