Reuben Recipe

Make the dressing

In a medium bowl combine 1 cup mayonnaise, 2 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp prepared horseradish, 1 tsp white wine vinegar, 1 tsp Worcestershire sauce, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper. Whisk until smooth and uniform. Taste and adjust seasoning — add up to an additional 1/2 tsp vinegar or 1/2 tsp sugar if it needs brightness or balance. Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 3 days ahead).

Drain and warm sauerkraut

Place 1 cup sauerkraut in a fine mesh sieve and press or squeeze to remove excess liquid. Transfer to a small saucepan with 1 tablespoon of the prepared Russian dressing or 1 tsp butter (optional) and warm over medium-low heat for 2–3 minutes, stirring, until heated through. Keep warm.

Warm corned beef

If corned beef is cold from the fridge, warm gently: place slices in a skillet over low heat with a splash (1–2 tsp) of water or beef jus, cover, and steam for 2–3 minutes just to take the chill off. Avoid overcooking to keep meat tender. Alternatively, warm in a 300°F (150°C) oven wrapped in foil for 10 minutes.

Butter the bread

Spread softened butter evenly on one side of each of the 8 rye bread slices. The buttered side will contact the skillet for toasting.

Assemble sandwiches

Place 4 bread slices buttered-side down on a clean board. Spread about 1 to 1 1/2 tbsp of the chilled Russian dressing on the unbuttered side of each bottom slice. Top each with 3–4 oz (about 1/4 lb total per sandwich) warm corned beef (arrange in a single layer), then divide the warmed sauerkraut evenly over the meat (about 1/4 cup per sandwich). Place 2 slices of Swiss cheese over the sauerkraut. If you like extra tang, dot with 1/4 tsp coarse ground mustard per sandwich. Top with remaining bread slices, buttered side up.

Grill the sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet and press gently with a spatula or a grill press. Cook 3–4 minutes per side, watching so the bread browns evenly and the cheese melts. If bread is browning before cheese melts, cover skillet with a lid for 1–2 minutes to trap heat. Flip once and cook until second side is golden and cheese is fully melted. Use a lower heat to allow cheese to melt without burning bread.

Rest and slice

Transfer cooked sandwiches to a cutting board and let rest 1 minute. Using a sharp knife, cut each sandwich diagonally or in half to serve.

Plate sandwiches with pickles or dill spears on the side and extra Russian dressing for dipping. Serve immediately while hot.