Reuben Recipe

Make dressing

In a bowl, whisk together mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, hot sauce, paprika, salt and black pepper until smooth and uniform. Taste and adjust salt, heat or horseradish to preference. Refrigerate until ready to assemble (can be made up to 2 days ahead).

Place sauerkraut in a fine sieve or clean kitchen towel and press to remove excess liquid. If sauerkraut is very tangy or wet, briefly rinse and re-press, then pat dry.

If corned beef slices are thick or uneven, hand-trim any excess fat and slice thinly across the grain so they warm through easily when grilled. Keep meat loosely piled and ready to portion (about 150 g per sandwich).

Lay out 4 bottom slices of rye bread. Spread about 1 1/2 tablespoons (approx. 22 ml) of Russian dressing evenly over each slice.

Divide the corned beef evenly (about 150 g per sandwich) and pile it on top of the dressing on each bottom slice.

Top the meat with approximately 75 g (¾ of the drained sauerkraut jar divided) sauerkraut per sandwich, distributing it evenly. If using, blot sauerkraut again to avoid soggy bread.

Place two slices of Swiss cheese (or enough to cover) over the sauerkraut, then spread another 1 1/2 tablespoons of Russian dressing on each top slice of rye and place them dressing-side down to close the sandwiches.

Preheat a large skillet or griddle over medium-low to medium heat. Spread about 1 tablespoon (15 g) softened butter on the outside face of each bread slice (both top and bottom).

Place sandwiches in the skillet, buttered side down. Cook 4–6 minutes per side, pressing gently with a spatula or using a weighted press, until bread is deep golden brown and cheese is melted. If the bread browns too quickly before cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and finish melting.

Remove sandwiches and let rest for 1 minute. Slice each sandwich diagonally in half and serve immediately with pickle slices and extra Russian dressing or coarse mustard on the side.