Reuben Panini Recipe

In a small bowl, combine mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, Dijon mustard and sweet pickle relish.

Add smoked paprika, salt and freshly ground black pepper. Whisk until smooth and evenly blended. Taste and adjust seasoning (add more horseradish for heat or more relish for sweetness).

Cover and refrigerate for at least 15 minutes to let flavors meld. Keeps refrigerated in an airtight container for up to 5 days.

Prepare sauerkraut

Place sauerkraut in a fine mesh sieve and press gently to remove excess liquid. If very wet, press with the back of a spoon until mostly drained. Optionally pat dry with a paper towel.

Lay out 4 slices of rye bread. Spread about 1 tablespoon of Russian dressing on the inside face of each slice (reserve extra dressing for serving).

On each of the 4 dressed bread slices, layer 2 slices of Swiss cheese (or about 1.5 oz), then 3 oz of corned beef or pastrami (arrange in an even layer), then roughly 1/4 cup drained sauerkraut. Top the sauerkraut with another slice or two of Swiss cheese to help bind when melted.

Place the remaining rye slices on top, dressing side down, to form 4 sandwiches.

Heat a large skillet or griddle over medium-low to medium heat. While the pan heats, spread about 1/2 tablespoon of softened butter on the outside face of each sandwich (both top and bottom).

Optional: If using a panini press, preheat according to manufacturer instructions and brush or spray the plates with a little butter or oil.

Place two sandwiches in the skillet (do not crowd). Cook for about 3–4 minutes per side, pressing gently with a spatula or using a heavy skillet on top to apply weight, until the bread is golden brown and cheese is melted. If the bread browns too quickly before the cheese melts, lower the heat and cover the skillet for a minute to trap heat.

If using a panini press, grill for about 4–6 minutes until bread is crisp and cheese is fully melted.

Transfer sandwiches to a cutting board, let rest 1 minute, then cut each in half on the diagonal. Serve immediately with extra Russian dressing on the side for dipping.