Reuben Recipe

In a small bowl combine mayonnaise, ketchup, sweet pickle relish, finely minced onion, white vinegar, Worcestershire sauce, sugar, salt and black pepper. Whisk until smooth and fully combined. Taste and adjust seasoning. Refrigerate until ready to use (at least 15 minutes).

Prep potatoes

Cut potatoes into 1/4- to 3/8-inch thick sticks. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and pat completely dry with kitchen towels.

Fry

In a heavy pot or deep fryer, heat vegetable oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove to a paper-towel-lined tray. Increase oil temperature to 375°F (190°C) and fry batches again for 2–3 minutes until golden brown and crisp. Drain on paper towels, season with salt and pepper, and keep warm.

Prepare sauerkraut

Place drained sauerkraut in a fine mesh sieve and press gently to remove excess liquid. If desired, warm sauerkraut briefly in a small saucepan over low heat for 2–3 minutes to heat through; drain again.

Assemble sandwiches

Butter one side of each slice of marble rye evenly. Place 4 slices of bread butter-side down on a large griddle or heavy skillet heated over medium heat. On each bottom slice, layer 3 oz (half of the corned beef portion per sandwich if making two) of thin-sliced corned beef piled moderately high, then top with about 1/4 cup warmed sauerkraut, and place two slices of Swiss cheese over the sauerkraut. Spread about 1.5 tablespoons of 1000 Island dressing on the unbuttered side of each top slice of bread and place dressing-side down on the cheese.

Grill

Cook sandwiches on medium heat 3–5 minutes per side, pressing lightly with a spatula, until bread is golden brown and cheese is melted. If bread is browning too quickly before cheese melts, reduce heat to medium-low and cover pan for a minute to trap heat and encourage melting. Flip carefully and cook the second side until golden and the internal temperature is hot.

Finish and serve

Remove sandwiches from the skillet and let rest 1 minute. Slice each sandwich in half on the diagonal. Plate with a generous handful of hot fries and serve any extra 1000 Island dressing on the side for dipping.