Proof’s Reuben Recipe

Make the aioli

In a medium bowl, combine 1 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon apple cider vinegar, 1 teaspoon prepared horseradish and 1 minced garlic clove. Add 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk thoroughly until smooth and homogeneous. Taste and adjust seasoning — add more horseradish for heat or a touch more vinegar for brightness. Refrigerate while preparing the sandwich so flavors meld (at least 15 minutes).

Prepare sauerkraut

Place about 1 cup drained sauerkraut in a fine-mesh sieve and press with the back of a spoon to remove excess liquid. If sauerkraut is very salty or sharp, rinse briefly under cold water and press dry; then taste and adjust to your preference.

Assemble sandwiches

Lay out 8 slices of rye bread. Spread about 1 to 1 1/2 tablespoons of the Russian aioli evenly on one side of each bread slice (reserve a little for serving). On four of the slices, layer about 4 ounces (roughly 1/4 lb) of thinly sliced pastrami each (total 1 lb across 4 sandwiches). Top the pastrami with 2 slices of Gruyère per sandwich (or enough to cover the meat), then divide the drained sauerkraut evenly among the four sandwiches (about 1/4 cup per sandwich). Top each with the remaining bread slice aioli-side-down to form sandwiches.

Butter and grill

Spread 1/2 tablespoon butter on the outside face of each of the 8 bread slices (both outer sides of each sandwich). Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet, cook 3–5 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If bread browns before cheese melts, cover pan briefly (1–2 minutes) to trap heat and melt cheese. Adjust heat as needed so bread crisps without burning.

Finish and serve

Remove sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal. Serve immediately with dill pickle spears (slice 4 pickles lengthwise to make 8 spears) and a dollop of remaining Russian aioli on the side. Garnish with a light grind of coarse black pepper and optional chopped parsley.