Garten Reuben Recipe

Make the dressing

In a small bowl combine 1/2 cup mayonnaise, 2 tbs ketchup, 2 tbs sweet pickle relish, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/2 tsp paprika, 1/4 tsp hot sauce, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Whisk until smooth, taste and adjust seasoning (more vinegar for tang, more relish for sweetness). Refrigerate while you assemble sandwiches.

Prepare sauerkraut

Place 1 1/2 cups sauerkraut in a fine sieve and press with the back of a spoon to remove excess moisture. Optionally squeeze with clean hands, then place kraut on a paper towel to pat dry. This prevents soggy bread.

Assemble sandwiches

Lay out 8 slices rye bread. Spread about 1 tablespoon of the dressing evenly on one side of each slice (reserve extra for serving). On four slices, layer: 2 slices Swiss cheese, 3 slices vegan corned-beef-style or roasted mushroom slices (arrange to cover bread), and about 3/8 cup (roughly 2.5 tbs) of drained sauerkraut. Top each with a second slice of Swiss cheese, then close sandwiches with remaining bread slices, dressing side down so dressing is inside and also on outer slices if you like extra tang.

Butter the bread

Spread softened butter (about 3 tbs total, roughly 3/4 tbs per outer slice) evenly on the outside faces of each sandwich. If using vegan butter, follow same method. For crisper crusts, you can brush a little neutral oil on the griddle instead of extra butter.

Grill sandwiches

Heat a large nonstick skillet or griddle over medium-low to medium heat and add 1 tsp neutral oil if desired. Place sandwiches in the pan and cook gently, pressing lightly with a spatula or weighted press, until bread is golden brown and cheese melts, about 4–6 minutes per side. Work in batches if necessary. Lower heat if bread browns too fast before cheese melts. Flip carefully and cook the other side until evenly golden and cheese is fully melted (total 8–12 minutes per sandwich).

Rest and slice

Transfer sandwiches to a cutting board and let rest 2 minutes. Slice each sandwich in half diagonally. Sprinkle a little coarsely ground black pepper over the cut faces if desired.

Serve the Garten Reuben immediately, plated with dill pickle spears (1 per sandwich) and extra Thousand Island–style dressing on the side for dipping.