Reuben Recipe

In a small bowl, combine mayonnaise, ketchup, sweet pickle relish, prepared horseradish, apple cider vinegar, Worcestershire sauce and black pepper. Whisk until smooth and homogenous. Taste and adjust: add a drop more vinegar for brightness or more horseradish for heat. Set aside.

Preheat and prepare bread

Lay out two slices of rye bread per sandwich. Spread about 1 tablespoon of softened butter on the outside face of each slice (this will be the exterior that hits the skillet). On the inside face of one slice, spread about 1.5 tablespoons of the prepared dressing; on the other inside face, spread about 1 tablespoon if you like extra sauce (adjust to taste).

Layer sandwich

On the slice with the dressing, pile the corned beef evenly (about 4 oz). Top the corned beef with the drained sauerkraut (about 1 cup). Press excess moisture out of the sauerkraut before using so the sandwich doesn't become soggy. Place two slices of Swiss cheese over the sauerkraut, then close the sandwich with the second slice of bread, butter-side-out.

Cook

Heat a heavy skillet or nonstick pan over medium-low to medium heat. Place the sandwich in the pan and cook 3–4 minutes per side, pressing gently with a spatula or using a heavy pan to encourage even contact. Cook until the bread is deep golden brown and the cheese is melted. If the bread is browning before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and finish melting.

Finish and rest

Transfer the sandwich to a cutting board and let rest 1 minute. Using a sharp knife, cut the sandwich diagonally in half (or leave whole). Wipe skillet clean and repeat for additional sandwiches.

Serve the Reuben hot with a dill pickle spear and potato chips or fries on the side. Extra dressing can be served for dipping.