Reuben Recipe

Make dressing

In a medium bowl combine 1 cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 teaspoon smoked paprika, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon lemon juice, 1 teaspoon black pepper and 1/4 teaspoon salt. Whisk until smooth and taste; adjust salt, pepper or relish to preference. Cover and refrigerate while you assemble sandwiches (can be made up to 3 days ahead).

Drain the sauerkraut in a fine-mesh sieve and press lightly with the back of a spoon or squeeze in a towel to remove excess liquid (this prevents soggy bread). Set aside.

If the corned beef slices are thick, briefly separate and warm them in a skillet over low heat for 1–2 minutes per side or in the microwave for 20–30 seconds covered. Keep warm; this helps meld flavors and melts cheese more easily.

Preheat a heavy skillet or griddle over medium heat (or preheat a panini press if using).

Butter one side of each slice of rye bread with the softened butter. On the unbuttered side of four slices spread about 2 tablespoons of the dressing each (reserve remaining dressing for serving).

Layer on each dressed slice: 2 slices Swiss cheese, about 4 ounces (1/4 lb) corned beef folded or piled evenly, then 1/2 cup drained sauerkraut, and finish with another slice of Swiss cheese. Top with the remaining bread slices, buttered side up.

Place sandwiches, buttered side down, in the preheated skillet (work in batches if needed). Cook over medium heat 3–4 minutes until bottom is golden brown and cheese begins to melt. Gently press with a spatula or a weight.

Carefully flip the sandwich and cook another 3–4 minutes until the other side is golden and the cheese is fully melted. Reduce heat slightly if bread browns too quickly before cheese melts. If using a panini press, cook until bread is crisp and cheese is melted, about 3–5 minutes.

Transfer sandwiches to a cutting board and let rest 1 minute, then slice each sandwich diagonally in half.

Serve hot with extra dressing on the side for dipping, dill pickle spears and chips or fries. Leftover sandwiches can be wrapped and refrigerated for up to 24 hours; reheat in a skillet or oven to preserve crispness.