Reuben Recipe

In a small bowl combine mayonnaise, ketchup, sweet pickle relish, white wine vinegar, Worcestershire sauce, sugar, black pepper, and salt. Stir until smooth and taste; adjust seasoning if needed. Chill while preparing sandwiches (can be made up to 3 days ahead).

Prep bread and sauerkraut

Heat a medium skillet or griddle over medium heat. Place sauerkraut in a fine mesh strainer and press to remove excess liquid. If sauerkraut pieces are large, chop coarsely so they layer evenly on the sandwich.

Assemble sandwiches

Lay out four slices of rye bread. Spread about 1 tablespoon of Thousand Island dressing evenly on each slice (reserve remaining dressing for serving). On two bread slices, layer 2 ounces of corned beef each (divide 8 oz total), then top each with half of the drained sauerkraut (about 1.5 oz per sandwich), and then place two Swiss cheese slices over the sauerkraut. Top with the remaining bread slices, dressing side down or plain side as preferred.

Butter and grill

Spread about 1 tablespoon of softened butter on the outside of each top and bottom slice of bread (about 2 tablespoons butter per sandwich total). Place the sandwiches in the preheated skillet or griddle. Cook over medium heat for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If bread is browning before cheese melts, lower heat to medium-low and cover the skillet for 1–2 minutes to help cheese melt.

Rest and slice

Transfer sandwiches to a cutting board and let rest 1 minute. Using a sharp knife, cut each sandwich diagonally or down the middle. Serve immediately with optional dill pickle spears and remaining Thousand Island dressing on the side.