Reuben Recipe

Make dressing

In a small bowl combine mayonnaise, ketchup, sweet pickle relish, white wine vinegar, granulated sugar, paprika, Worcestershire sauce, salt, and black pepper. Whisk until smooth and tasting balanced. Adjust salt or sugar to taste. Cover and refrigerate for at least 15 minutes to let flavors meld (can be made up to 2 days ahead).

Prepare sauerkraut

Place the drained sauerkraut in a small saucepan over medium heat. Cook, stirring occasionally, for 3–4 minutes until warmed and slightly softened. If sauerkraut is very tangy, add 1/2 tsp sugar while heating to balance acidity. Remove from heat and set aside.

Assemble sandwiches

Lay out 4 slices of rye bread. Spread about 1 to 1 1/2 tablespoons of Thousand Island dressing evenly over each slice. Divide the warmed sauerkraut evenly among the 4 slices of dressed bread (about 1/4 cup per sandwich). Top the sauerkraut with about 4 ounces (1/4 lb) sliced corned beef per sandwich, arranging it in an even layer. Place two slices of Swiss cheese on top of the corned beef. Close each sandwich with remaining bread slices, toasted side up, dressing side down.

Grill sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Spread about 1 teaspoon of softened butter on the outside of each top and bottom bread slice (approximately 1 tablespoon butter per sandwich total). Place sandwiches in the skillet (work in batches if needed). Cover loosely with a lid to trap heat and help cheese melt. Cook 3–4 minutes on the first side until golden brown, then carefully flip and cook another 3–4 minutes until the other side is golden and cheese is fully melted. If using a panini press, cook until bread is crisp and cheese melted, about 4–6 minutes depending on press.

Rest and serve

Transfer sandwiches to a cutting board and let rest 1 minute, then cut each sandwich diagonally or in half. Serve hot with extra Thousand Island dressing on the side, pickles, and chips or fries if desired.