Tiger Reuben Recipe

Make dressing

In a small bowl combine 0.25 cups mayonnaise, 1 tbsp ketchup, 1 tbsp sweet pickle relish, 1 tsp finely minced onion, 1 tsp white wine vinegar, 0.5 tsp Worcestershire sauce, 0.25 tsp sugar, 0.125 tsp salt and 0.0625 tsp black pepper. Whisk until smooth and well combined. Taste and adjust seasoning; refrigerate until ready to use (can be made up to 24 hours ahead).

Prepare sauerkraut

Place 0.5 cups sauerkraut in a small fine-mesh sieve and press or squeeze gently to remove excess liquid. Reserve drained sauerkraut.

Assemble sandwich

Lay out 2 slices marble rye. Spread about 2 tablespoons of the prepared 1000 Island dressing evenly over the interior of one slice and about 1 tablespoon on the other slice (adjust to taste). On the slice with more dressing, layer 4 oz sliced pastrami (or turkey), then evenly distribute the drained sauerkraut over the meat, and top with 2 slices Swiss cheese.

Butter bread

Spread the outside faces of both bread slices with the softened unsalted butter (about 1 tbsp total), covering edge to edge to promote even browning.

Grill sandwich

Heat a skillet or griddle over medium heat. Place the assembled sandwich butter-side down in the skillet. Press gently with a spatula or use a heavy pan on top. Cook 3–4 minutes until the bread is golden brown and the cheese begins to melt. Flip carefully and cook the second side 2–3 minutes until golden and cheese is fully melted. If cheese is slow to melt, reduce heat to low and cover the pan for 1–2 minutes.

Rest and slice

Transfer the sandwich to a cutting board and let rest 1 minute. Slice diagonally and serve immediately with optional pickle spear and chips or fries.