Reuben Recipe

In a medium bowl, combine 1 cup mayonnaise, 3 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar, and 1 tsp finely minced onion.

Whisk until smooth and taste; season with 1 tsp salt and 1 tsp black pepper. Adjust acidity or sweetness as desired (add more vinegar or relish sparingly). Refrigerate while assembling sandwiches to let flavors meld, at least 10 minutes.

Prepare sauerkraut

Place 2 cups sauerkraut in a fine sieve and press with the back of a spoon to remove excess liquid. If very wet, rinse briefly under cold water, squeeze dry, then pat with paper towel. This prevents soggy bread.

Lay out 8 slices rye bread. Spread a thin, even layer (about 1 tbsp) of the prepared dressing on one side of each slice of bread (both slices for each sandwich if you prefer extra sauce).

On 4 of the bread slices (the bottom halves), layer 2 oz (about 4 oz per sandwich) of thinly sliced corned beef each (total 16 oz divided into 4 sandwiches). Pile meat evenly but not overstuffed.

Top the corned beef with about 1/2 cup drained sauerkraut per sandwich (total 2 cups divided among sandwiches). Spread the sauerkraut into an even layer.

Place 2 Swiss cheese slices on top of the sauerkraut for each sandwich (8 slices total). Close sandwiches with the remaining bread slices, sauce side down if you spread on both.

Lightly butter the outer faces of each sandwich with about 1/2 tbsp softened butter per side (4 tbsp total across sandwiches) so the bread crisps evenly and browns.

Grill the sandwiches

Heat a heavy skillet or griddle over medium heat. Place sandwiches in the skillet and cook 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 trap heat and finish melting.

Alternatively, preheat a panini press and grill sandwiches 4–5 minutes until golden and cheese is melted.

Remove sandwiches from heat and let rest 1 minute, then slice each sandwich in half diagonally.

Serve Reubens hot with dill pickle spears and potato chips on the side. Extra dressing may be served for dipping.