Classic Reuben Recipe

Rinse and warm sauerkraut

Place sauerkraut in a fine-mesh sieve and rinse briefly under cold water to reduce excess acidity if desired. Squeeze out excess liquid.

Heat 1 tablespoon butter or oil in a small skillet over medium heat. Add sauerkraut and cook, stirring, until warmed through and slightly softened, about 4–6 minutes.

Stir in caraway seeds (if using) and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning; remove from heat and keep warm.

In a small bowl, combine 1 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon or yellow mustard, 3 tablespoons sweet pickle relish, 1 teaspoon Worcestershire sauce, 1 teaspoon paprika, and 1 teaspoon lemon juice (optional).

Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir thoroughly to a smooth, even consistency. Taste and adjust sweetness, tang, or salt to preference. Refrigerate until ready to use.

Preheat a large skillet or griddle over medium heat. If using a panini press, preheat according to manufacturer instructions.

Spread about 2 tablespoons of dressing evenly on one side of 4 slices of the rye bread (this will be the inside of the top pieces). On the other 4 slices (the bottoms), spread a thin layer of butter on the outside sides for grilling.

On each bottom slice (unbuttered-inside slice), layer as follows: 2 slices Swiss cheese, about 4 ounces (1/4 lb) corned beef folded to fit, then about 1/2 cup warmed sauerkraut (drain lightly if very wet), and finish with another slice or two of Swiss cheese (placing cheese both below and above the sauerkraut helps everything melt and hold together).

Place the top slice of bread, dressing-side down, onto each sandwich. Spread remaining butter on the outsides of the top slices of bread (the sides that will contact the skillet).

Place sandwiches in the preheated skillet or griddle. Cook over medium heat until the bottom is golden brown and the cheese begins to melt, about 3–4 minutes. Press lightly with a spatula or use a heavy skillet to apply gentle weight for even contact.

Carefully flip each sandwich and cook the other side until golden brown and the cheese is fully melted, another 3–4 minutes. If the bread is browning too quickly before the cheese melts, lower heat to medium-low and cover the skillet for 1–2 minutes to help the cheese melt through.

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