Reuben The Great Recipe

In a medium bowl combine mayonnaise, ketchup, grate or stir in horseradish, Worcestershire sauce, pickle relish, apple cider vinegar and smoked paprika.

Whisk thoroughly until smooth. Season with salt and black pepper to taste; adjust vinegar or relish if you prefer brighter or sweeter dressing.

Cover and chill in refrigerator at least 30 minutes to let flavors meld (can be made up to 3 days ahead).

Prepare sauerkraut

Place sauerkraut in a fine-mesh sieve or cheesecloth and press or squeeze to remove excess moisture. If very salty, rinse briefly under cold water, then drain and press again. Pat lightly with paper towel.

Lay out 4 slices of marble rye. Spread about 1 to 1 1/2 tablespoons of Russian dressing evenly on each slice.

Top each dressed slice with 3 to 4 ounces (about 1/4 lb per sandwich) of pastrami, distributing evenly so meat slightly overlaps the bread.

Divide the drained sauerkraut evenly over the pastrami (about 1/2 cup per sandwich).

Place two slices of Swiss cheese over the sauerkraut on each sandwich. Top with the remaining bread slices, buttered side up.

Heat a large skillet or griddle over medium heat until hot. Place sandwiches on the skillet; press gently with a spatula or a weighted panini press if available.

Grill for 3–4 minutes per side, or until bread is golden brown and crisp and cheese is melted. Lower heat if bread is browning too quickly before cheese melts. If necessary, cover the pan for 1–2 minutes to help cheese melt through.

Transfer sandwiches to a cutting board and let rest 1 minute, then halve diagonally. Serve immediately with dill pickle spears and extra Russian dressing on the side.