Reuben Recipe

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon paprika, 1 teaspoon pickle relish, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and well blended. Taste and adjust seasoning; refrigerate until assembling sandwiches.

If you prefer warmed, less-briny kraut: drain 1 1/2 cups sauerkraut well and squeeze out excess liquid. Heat 1 teaspoon oil in a small skillet over medium heat. Add 1/4 small thinly sliced onion and sauté until translucent, about 2–3 minutes. Add drained sauerkraut and 1/4 teaspoon caraway seeds; cook, stirring, until heated through and slightly softened, about 3–4 minutes. Remove from heat and keep warm.

If using cold kraut straight from the jar, drain well and set aside.

Lay out 8 slices of rye bread. Spread about 2 tablespoons Russian dressing evenly on one side of 4 bread slices (the sandwich interior).

On the dressed side of each of these 4 slices, layer approximately 4 ounces (1/4 lb) sliced corned beef per sandwich (total 1 lb divided among 4 sandwiches) in an even layer.

Top the corned beef with about 3–4 tablespoons warmed or drained sauerkraut per sandwich, spreading it evenly. Place 2 slices of Swiss cheese (or enough to cover) on top of the kraut.

Top each sandwich with the remaining 4 slices of rye bread, dressing side down if you prefer more dressing; alternatively butter the outer faces of both top and bottom slices with about 1 tablespoon softened butter per face (total 4 tablespoons for all sandwiches) for grilling.

Heat a large skillet or griddle over medium-low to medium heat. If you buttered the outside of the bread, place the sandwiches butter-side-down on the skillet. If not buttered, add a little butter or oil to the skillet first.

Cook the sandwiches gently for 3–5 minutes per side, pressing lightly with a spatula or use a sandwich press, until bread is deep golden brown and cheese is melted. Reduce heat if browning too quickly to allow cheese to melt without burning bread.

Once both sides are golden and cheese is melted, transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal and serve hot.