Reuben Recipe

In a small bowl combine mayonnaise, ketchup, sweet pickle relish, Dijon mustard, Worcestershire sauce, lemon juice, and hot sauce if using. Stir until smooth and well combined.

Season to taste with a pinch of salt and black pepper. Refrigerate until ready to assemble (can be made up to 1 day ahead).

Prepare sauerkraut

Place drained sauerkraut in a small bowl and squeeze lightly with your hands or a spoon to remove excess liquid. This prevents a soggy sandwich and concentrates flavor.

Spread a generous tablespoon of the prepared dressing on one slice of rye bread and a thinner layer (about 1 teaspoon) on the other slice.

On the dressing-spread slice, layer the Swiss cheese (1 slice), then the corned beef evenly across the bread, then the sauerkraut. Top with the remaining slice of Swiss cheese (this helps keep the sauerkraut contained and aids melting). If using, tuck pickle slices beside the meat or serve on the side.

Close the sandwich with the second slice of rye, dressing side down. Spread the outside faces of both bread slices with the softened butter (divide the 1 tablespoon) and brush with a teaspoon of neutral oil if using to prevent burning.

Heat a heavy skillet or griddle over medium heat until hot. Place the sandwich in the pan and press gently with a spatula or a heavy pan. Cook 3–4 minutes on the first side, checking occasionally to prevent excessive browning, until the bread is golden and the cheese begins to melt.

Carefully flip the sandwich and cook the second side another 3–4 minutes, pressing occasionally, until the cheese is fully melted and the bread is evenly toasted.

Remove from the pan and let rest 1 minute. Cut the sandwich in half on the diagonal and serve immediately with extra dressing on the side and pickles if desired.