Reuben Recipe

Combine mayonnaise, ketchup, prepared horseradish, sweet pickle relish, apple cider vinegar, Worcestershire sauce, paprika, black pepper and salt in a small bowl.

Whisk until smooth and cohesive. Taste and adjust seasoning — add a little more horseradish for heat or a pinch of sugar if you prefer sweeter. Refrigerate while preparing sandwiches; dressing will keep up to 1 week refrigerated.

Prepare sauerkraut

Place sauerkraut in a fine sieve or cheesecloth and press firmly to remove excess liquid. This prevents a soggy sandwich while keeping flavor. If very sour, rinse briefly under cold water and press again; pat dry.

Butter bread

Evenly spread softened butter on one side of each rye bread slice. The buttered sides will contact the griddle for browning.

Assemble sandwiches

Place four slices of bread butter-side down on a work surface. On each, spread about 1.5 tablespoons of Russian dressing over the bread. Layer 3–4 ounces (approximately 3–4 thick slices) of hand-trimmed corned beef evenly over the dressing, then place two Swiss cheese slices over the meat. Divide the drained sauerkraut evenly over the cheese, then top each with the remaining bread slice, butter-side up.

Grill sandwiches

Heat a large heavy skillet or griddle over medium-low to medium heat (about 325–350°F if using an infrared/grill thermometer). Place assembled sandwiches on the hot surface. Cover the pan with a lid or large stainless bowl to trap heat and help cheese melt. Cook 4–6 minutes per side, pressing gently with a spatula or using a weighted press, until bread is deeply golden brown and cheese fully melted. Flip once when the first side is golden (after 4–6 minutes) and cook the second side another 3–5 minutes. Total grilling time ~8–12 minutes depending on pan and heat.

Rest and serve

Remove sandwiches from pan and let rest 1 minute. Using a sharp knife, cut each sandwich in half on the diagonal. Serve immediately with extra Russian dressing on the side and optional dill pickles or kettle chips.