Og - Russian Dressing, Swiss, & Sauerkraut Recipe

Combine dressing ingredients

In a small bowl, whisk together 0.25 cup mayonnaise, 1 tablespoon ketchup, 1/2 teaspoon prepared horseradish, 1/4 teaspoon Worcestershire sauce, 1/2 teaspoon yellow mustard, 1/4 teaspoon paprika, 1 dash hot sauce, 1/2 teaspoon fresh lemon juice, 1/8 teaspoon salt, and 1/16 teaspoon black pepper until smooth and uniform.

Taste and adjust seasoning: add a little more horseradish for heat, lemon for brightness, or salt as needed. Set the dressing aside at room temperature while you assemble the sandwich.

Prepare sauerkraut: place 3/4 cup sauerkraut in a fine mesh strainer and press gently with the back of a spoon to remove excess liquid. If sauerkraut is very salty or wet, rinse briefly under cold water, drain thoroughly and press again; pat lightly with paper towel.

Butter the bread: spread 1 tablespoon softened butter evenly on one side of each rye bread slice. These will be the exterior surfaces for grilling.

Arrange sandwich: place one slice of bread, buttered side down, on a work surface. Spread about 2 tablespoons of the prepared Russian dressing over the top (unbuttered) side. Layer 2 slices of Swiss cheese evenly over the dressing. Distribute the drained sauerkraut (about 3/4 cup) over the cheese in an even layer. Spread another 1 to 2 tablespoons of Russian dressing on the unbuttered side of the remaining bread slice, then place it dressing-side down on top of the sauerkraut to form the sandwich (buttered sides facing out).

Grill the sandwich: heat a heavy skillet or griddle over medium-low to medium heat. When hot, place the sandwich in the pan. Cook gently for 3 to 4 minutes until the bottom slice is golden brown and the cheese begins to melt. Using a spatula, press lightly on the sandwich to promote even contact.

Flip and finish: carefully flip the sandwich and cook the other side another 3 to 4 minutes until golden brown and the cheese is fully melted (internal sandwich temperature warm and cheese flowing). If the bread is browning too quickly before the cheese melts, reduce heat to medium-low and cover the pan loosely with a lid for 1–2 minutes to trap heat and finish melting.

Rest and slice: transfer the sandwich to a cutting board and let rest 1 minute. Slice the sandwich in half on the diagonal or down the middle. Serve hot with any remaining Russian dressing on the side for dipping if desired.