Reuben* Recipe

Drain sauerkraut well in a fine mesh strainer, pressing gently to remove excess liquid.

In a small skillet over medium heat, melt 1 tsp unsalted butter. Add drained sauerkraut and sauté 2–3 minutes until warmed and slightly softened.

Stir in caraway seeds (if using) and 1 tsp black pepper; cook another 30–45 seconds. Remove from heat and set aside.

In a bowl, combine 1 cup mayonnaise, 2 tbs ketchup, 1 tsp prepared horseradish, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.

Whisk until smooth and taste; adjust salt, vinegar, or horseradish to preference. Chill in refrigerator while assembling sandwiches (at least 10 minutes) so flavors meld.

Preheat

Heat a griddle or large skillet over medium-low to medium heat (about 325–350°F / 160–175°C).

Butter one side of each slice of rye bread (8 slices) with the softened unsalted butter.

On the unbuttered side of four bread slices, spread a generous tablespoon of Hoe Island Dressing each (reserve extra for serving).

Top each dressed slice with 3 oz (about 1/3 of 12 oz) thinly sliced corned beef, distributing evenly between four sandwiches.

Divide the sautéed sauerkraut evenly over the corned beef on each sandwich (about 1/4 cup per sandwich).

Place two slices of Swiss cheese over the sauerkraut on each sandwich, covering meat and kraut as much as possible to aid melting.

Top each with remaining bread slice, buttered side up.

Place sandwiches on the preheated griddle or skillet. Cook for 3–4 minutes on the first side until golden brown and cheese begins to melt.

Carefully flip sandwiches and press gently with a spatula or weighted press; cook another 3–4 minutes until the second side is golden and cheese is fully melted. If edges are browning too quickly before cheese melts, lower heat to medium-low and cover loosely with a lid for 1–2 minutes to trap heat.

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal.

Serve hot with extra Hoe Island Dressing on the side and optional pickle spear or chips.