Corned Beef Reuben Recipe

In a large bowl combine shredded cabbage, grated carrot, and sliced green onion.

In a smaller bowl whisk together apple cider vinegar, mayonnaise, Dijon mustard, sugar, salt, and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust salt or vinegar if desired.

Cover and refrigerate the slaw at least 30 minutes to allow flavors to meld (can be made up to 4 hours ahead).

In a small bowl stir together mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, paprika, hot sauce, lemon juice, salt, and black pepper until smooth and evenly colored.

Taste and adjust heat or tang (add more horseradish for heat, more lemon for brightness). Refrigerate until ready to assemble. Will keep in fridge up to 3 days.

Prepare bread and cheese

Lay out 8 slices of rye bread. Spread about 1 tablespoon of Russian dressing on one side of each slice. On four slices (the bottom halves), place a slice of Swiss cheese, mounding corned beef on top of the cheese evenly (about 4 oz corned beef per sandwich). Top the corned beef with a generous portion of the prepared slaw, then another slice of Swiss cheese. Close sandwiches with the remaining bread slices, dressing side down.

Heat a large skillet or griddle over medium-low heat. Butter the outside of each sandwich (about 1/2 tablespoon per face, total 1 tablespoon per sandwich) evenly.

Place sandwiches in the skillet (you may need to do this in batches). Cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If bread browns before cheese melts, reduce heat to low and cover pan briefly (1–2 minutes) to allow cheese to melt through.

Remove sandwiches from skillet and let rest 1 minute. Cut each sandwich in half on the diagonal and serve immediately with extra Russian dressing on the side if desired.