Annie's Reuben Recipe

Combine shredded green cabbage, shredded red cabbage and shredded/julienned carrot in a large bowl.

Add finely diced dill pickle to the bowl.

In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seed, kosher salt and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust salt, pepper or a little more vinegar if needed. Refrigerate while you prepare the sandwich to let flavors meld (10–20 minutes).

In a small bowl combine ketchup, mayonnaise, sweet pickle relish, Worcestershire sauce, hot sauce, salt and black pepper. Stir until uniform. Refrigerate until ready to use. Use about 1–2 tablespoons per sandwich if you want extra tang.

Preheat a heavy skillet or griddle over medium heat. If using a panini press, preheat per manufacturer instructions.

Butter one side of each slice of rye bread evenly (about 1/2 tablespoon per slice). The buttered sides will be the outside of the sandwich.

Place four unbuttered sides of bread (butter side down) on a clean work surface. On each bottom slice, layer 2 slices of Swiss cheese, then divide the pastrami evenly (about 3 oz per sandwich), arranging in an even pile. Optional: spoon 1–2 tablespoons of the Russian/thousand island dressing over the pastrami.

Pile about 3/4 to 1 cup of the prepared Reuben-style slaw on top of the pastrami for each sandwich. Top the slaw with the remaining Swiss cheese slice(s) so cheese melts against the bread (this helps hold slaw in place). Place the remaining bread slices on top, buttered side up.

Place the sandwiches in the preheated skillet/griddle or panini press. If using a skillet, press gently with a spatula or another heavy pan. Cook 3–4 minutes per side, lowering heat to medium-low if exterior browns too quickly, until bread is golden brown and cheese is melted. If using a panini press, cook until golden and cheese is melted, about 4–6 minutes depending on press.

If pastrami is cold from the refrigerator and you want it warmed through, after browning the first side, flip and cover the skillet with a lid for 1–2 minutes to trap heat and speed melting/warming.

Remove sandwiches from heat and let rest 1 minute. Cut each sandwich in half on the diagonal and serve immediately with any extra dressing or pickles on the side.