Reuben Recipe

Make dressing

In a small bowl combine 1 cup mayonnaise, 2 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp Dijon mustard, 1 tsp apple cider vinegar and 1 tsp hot sauce (if using). Whisk until smooth. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or sweetness — add a touch more vinegar or relish if desired. Refrigerate while assembling sandwiches (can be made up to 3 days ahead).

Prepare sauerkraut

Place 1 cup sauerkraut in a fine mesh strainer and press or shake to remove excess liquid. Optionally rinse briefly under cold water if you prefer a milder tang, then press dry with paper towels.

Assemble sandwiches

Lay out 8 slices rye bread. Spread about 1.5 to 2 tbsp of the prepared dressing evenly on one side of each slice (reserve extra for serving). On four slices divide the corned beef (about 3 oz per sandwich) in an even layer. Top the corned beef with the drained sauerkraut (about 1/4 cup per sandwich). Place two slices of Swiss cheese over the sauerkraut, then top each with the remaining bread slices, dressing side down so dressing is inside the sandwich if you prefer (but you can also spread on the outside for flavor).

Butter bread

Spread the outsides of each assembled sandwich with about 1/2 tbsp softened unsalted butter per side (about 1 tbsp total per sandwich) for a golden crust when grilling. If you prefer, use mayonnaise on the outside instead of butter for crisp browning.

Grill sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the pan (work in batches if necessary). Press gently with a spatula or a heavy pan to ensure even contact. Cook 4–5 minutes per side, flipping once, until bread is deep golden brown and cheese is fully melted. If the cheese is slow to melt, cover the pan for 1–2 minutes while monitoring to avoid sogginess.

Serve

Remove sandwiches to a cutting board. Let rest 1 minute, then cut each sandwich in half diagonally. Serve hot with extra dressing on the side and dill pickle spears. Estimated melting and cook checks: cheese should be gooey and internal temperature warm throughout.