The Og Reuben Recipe

Make the dressing

In a small bowl combine mayonnaise, ketchup, prepared horseradish, dill pickle relish, Worcestershire sauce, apple cider vinegar, hot sauce (if using), salt and pepper. Stir until smooth and taste; adjust seasoning with more vinegar for tang or horseradish for heat. Set aside at room temperature while you prepare the sandwich.

Place sauerkraut in a fine sieve and press or squeeze firmly to remove excess liquid. Optionally heat briefly: transfer drained sauerkraut to a small saucepan over medium-low heat with 1 tsp butter and warm for 2–3 minutes, stirring, then remove from heat. Keep warm.

Butter one side of each rye bread slice evenly with softened butter. The buttered sides will be the exterior that contacts the griddle.

Flip the bread so buttered sides are down. Spread about 1/2 of the prepared Russian dressing onto the top (unbuttered) side of one slice and the remaining dressing onto the top side of the other slice.

On one slice (dressing side up), layer the Swiss cheese slices first, then arrange the 6 oz of thinly sliced corned beef evenly over the cheese. Top the corned beef with the warm, well-drained sauerkraut, distributing it evenly (about 1 cup). Place the second slice of Swiss cheese on top of the sauerkraut (optional, but helps keep it together). Finish by placing the second slice of bread dressing-side down, buttered side up.

Heat a heavy skillet or griddle over medium heat until hot but not smoking (about 350°F if using a thermometer). Place the assembled sandwich on the griddle, buttered side down. Press gently with a spatula or a weight (a small cast-iron pan) to ensure even contact.

Griddle for 3–4 minutes until the bottom bread is golden brown and crisp. Carefully flip the sandwich and press again, cooking another 3–4 minutes until the second side is golden and the cheese is fully melted. If the bread is browning too quickly before the cheese melts, reduce heat to medium-low and cover loosely with a lid for 1–2 minutes to trap heat and melt the cheese.

Transfer the sandwich to a cutting board and let rest 1 minute. Using a sharp knife, cut the sandwich in half diagonally. Serve immediately with the pickle spear and chips or fries, and any extra Russian dressing on the side.