Reuben Recipe

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon onion powder, 1 teaspoon granulated sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and homogenous. Taste and adjust seasoning. Cover and refrigerate while assembling sandwiches (at least 10 minutes).

Prepare sauerkraut

Place the sauerkraut in a fine-mesh sieve and press with the back of a spoon or squeeze with clean hands to remove excess moisture. This prevents soggy bread and helps the sandwich toast properly.

Assemble sandwiches

Lay out 4 slices of rye bread. Spread about 1 to 2 tablespoons of the prepared dressing evenly on each slice (use roughly 2 tbs per slice so there's enough between layers). On each dressed slice, layer 2 slices of Swiss cheese, about 4 ounces (1/4 lb) of corned beef (pile it evenly), and 1/4 cup of the drained sauerkraut. Top each with another slice of rye bread. Spread the outside faces of each sandwich with about 1 tablespoon of softened butter.

Cook sandwiches

Heat a large skillet or griddle over medium to medium-low heat (about 325–350°F / 160–175°C) so the interior warms and cheese melts before the bread browns too quickly. Place sandwiches butter-side-down on the skillet. Spread the remaining outside bread faces with remaining butter as needed. Cook 3–5 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If bread is browning before cheese melts, lower the heat and cover the skillet for 1–2 minutes to trap heat and finish melting.

Finish and serve

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half diagonally if desired. Serve immediately with pickle spears and chips or fries, and additional dressing on the side if desired.