Reuben Sandwich Recipe

Make the dressing

In a small bowl combine mayonnaise, ketchup, sweet pickle relish, prepared horseradish, Worcestershire sauce, apple cider vinegar, salt and black pepper. Stir until smooth and taste; adjust horseradish, salt or vinegar as desired. Refrigerate while you assemble sandwiches.

Prepare sauerkraut

Place sauerkraut in a fine mesh strainer and press or squeeze with the back of a spoon to remove excess liquid. If very salty or sour, rinse briefly under cold water and re-squeeze, then blot with a paper towel.

Assemble sandwiches

Lay out 4 slices of rye bread. Spread about 1 to 1 1/2 tablespoons of the dressing evenly on each slice. On each of those slices, layer about 4 oz (1/4 lb divided) of thinly sliced corned beef, then about 1/4 cup of drained sauerkraut, and top with 2 oz (about 2 slices or a small handful) of Gruyère cheese. Close sandwiches with the remaining 4 bread slices, dressing side down or plain side up (reserve any extra dressing for serving).

Butter the bread

Spread about 3/4 teaspoon softened butter on the outside face of each of the 4 assembled sandwich outer slices (total ~3 tbsp). If concerned about butter burning, mix 1 teaspoon neutral oil into the butter before spreading.

Cook the sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches buttered-side down in the skillet. Cook gently 3–5 minutes until the underside is deep golden brown and the cheese begins to melt. Press down lightly with a spatula or a heavy pan to compact the sandwich and encourage even melting. Flip carefully and cook the other side another 3–4 minutes until golden brown and cheese is fully melted. If the exterior browns before the cheese melts, lower the heat and cover the skillet for 1–2 minutes to help the cheese melt without burning the bread.

Rest and slice

Transfer sandwiches to a cutting board and let rest 1 minute. Using a sharp knife, cut each sandwich diagonally in half. Wipe the skillet clean if making additional sandwiches.

Serve each Reuben hot with optional dill pickles or cornichons and a side of coleslaw or potato chips. Offer extra dressing on the side if desired.