Reuben Recipe
Corned beef, russian dressing, sauerkraut, swiss cheese
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Ingredients
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Sandwich components
Russian dressing (homemade)
Method
Russian dressing (homemade)
- 1
Make dressing
In a small bowl combine 1 cup mayonnaise, 3 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 2 teaspoons sweet pickle relish, 1 teaspoon apple cider vinegar, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until smooth and refrigerate while assembling sandwiches. Taste and adjust seasoning (add more horseradish for heat or more vinegar for brightness).
Prepare sauerkraut
- 2
Place about 1 cup sauerkraut in a fine mesh strainer and press or squeeze to remove excess liquid. Optionally rinse briefly under cold water if you want a milder flavor, then squeeze again. Transfer to a small bowl and set aside.
Assemble and cook sandwiches
- 3
- 4
Butter one side of each slice of rye bread (total 8 slices) with the softened unsalted butter. The buttered side will be the exterior for grilling.
- 5
On the unbuttered side of four bread slices, spread about 2 tablespoons of the prepared Russian dressing evenly.
- 6
Top the dressing with 3 ounces (about 3 slices or a compact pile) of sliced corned beef per sandwich (12 oz total divided across 4 sandwiches).
- 7
Evenly distribute the drained sauerkraut over the corned beef (about 1/4 cup per sandwich). Press down gently to compact the filling slightly.
- 8
Place two slices of Swiss cheese (or enough to cover the sandwich) over the sauerkraut on each sandwich.
- 9
Spread about 1 tablespoon of Russian dressing on the unbuttered side of the remaining four bread slices and place them dressing-side down onto the cheese to close each sandwich. The buttered sides should face out.
- 10
Place one or two sandwiches in the preheated skillet. Cook over medium heat for 3–4 minutes per side, pressing gently with a spatula or a heavy lid to encourage even contact and melting. Reduce heat to medium-low if bread browns too quickly before cheese melts. Flip carefully and cook the other side until deep golden brown and cheese is melted, another 3–4 minutes.
- 11
Transfer cooked sandwiches to a cutting board and let rest 1 minute. Using a sharp knife, cut each sandwich in half diagonally.
- 12
Serve immediately with extra Russian dressing on the side if desired.