Reuben Recipe

Make Thousand Island-style dressing

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon paprika and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust salt or vinegar if desired. Refrigerate while assembling sandwiches.

Lay out 8 slices of rye bread on a board. Spread about 1 tablespoon of the dressing evenly over one side of each of 4 slices (approximately 4 tbs total). On the other 4 slices spread about 1/2 tablespoon softened butter each — this will be the outside that contacts the skillet.

Top each dressed bread slice with 2 slices of Swiss cheese (leave a small border so melting is even). Divide the thinly sliced corned beef evenly among the 4 sandwiches (about 4 oz per sandwich). Gently press the beef into an even layer.

Spoon the drained sauerkraut into a fine-mesh strainer and press with back of a spoon to remove excess liquid. Divide the sauerkraut evenly (about 1/4 cup per sandwich) and distribute it on top of the corned beef. If desired, add a light smear (about 1/4 tsp) of yellow mustard on top of the sauerkraut for extra tang.

Place the remaining bread slices (buttered side out) on top to close each sandwich, buttered sides facing outward.

Heat a large heavy skillet or griddle over medium-low to medium heat. The lower temperature allows cheese to melt before bread burns. When the pan is hot, place 2 sandwiches at a time in the skillet (buttered side down). Cook for 3–5 minutes until the bottom is golden brown and crisp.

Carefully flip each sandwich using a spatula. Press lightly with the spatula or a panini press/another skillet to improve contact and melting. Cook the second side another 3–5 minutes until golden brown and the cheese is thoroughly melted. If cheese is slow to melt, lower the heat and cover the pan briefly (30–60 seconds) to trap heat and assist melting.

Transfer cooked sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal. Repeat with remaining sandwiches.

Serve hot with pickle spears on the side and any extra dressing for dipping. Estimate one sandwich per person (2 halves).