Brewben Recipe

In a small bowl combine mayonnaise, ketchup, prepared horseradish, Dijon mustard, lemon juice, Worcestershire sauce, smoked paprika, salt and black pepper. Whisk until smooth and taste; adjust lemon or salt if needed. Refrigerate while preparing other components so flavors meld (at least 10 minutes).

Heat 1 teaspoon neutral oil or butter in a small skillet over medium heat. Add the drained sauerkraut and sauté for 2 minutes to warm and mellow the raw tang. Stir in apple cider, brown sugar, whole grain mustard and diced apple (if using). Cook, stirring occasionally, for 3–4 minutes until sauerkraut is heated through and the flavors combine. Season with black pepper to taste. Remove from heat and keep warm.

Toast bread

Spread softened butter evenly on one side of both slices of marbled rye. Heat a heavy skillet or griddle over medium-low heat. Place bread butter-side-down and toast until golden and crisp, about 2–3 minutes. Remove and keep buttered sides out.

Warm corned beef

In the same skillet (wipe if needed) warm the corned beef slices over medium heat for 1–2 minutes per side, just until heated through but not dried. If the corned beef is very lean, add a small pat of butter to the pan to prevent sticking.

Assemble sandwich

On the untoasted sides of the toasted rye slices, spread 1 tablespoon beer mustard on one slice and 1–1.5 tablespoons housemade Russian dressing on the other. Pile the warmed corned beef evenly over the mustard-spread slice. Top corned beef with the warm apple cider sauerkraut, mounding slightly. Place Swiss cheese slices over the sauerkraut (or on the top slice if preferred). Close sandwich with the other slice of rye, dressing-side down so buttered toasted sides face out.

Melt cheese and press (optional)

Return the assembled sandwich to the skillet over low heat. Press gently with a spatula or place a weight (heavy pan) on top and cook 1–2 minutes per side until bread is golden and the Swiss cheese begins to melt. Flip carefully to toast the other side. If you prefer more melted cheese, cover skillet for 30–60 seconds to trap heat.

Serve

Remove sandwich from skillet, transfer to a cutting board, and let rest 1 minute. Cut in half on the diagonal. Serve immediately with pickle spear and chips if desired.