Reuben Sandwich

Ingredients

• •4 slices seeded or marble rye bread
• •2 tablespoons unsalted butter, softened
• •6 oz thinly sliced store-bought corned beef
• •1/2 cup sauerkraut, drained and squeezed dry
• •4 slices Swiss cheese
• •3 tablespoons mayonnaise
• •1 tablespoon ketchup or chili sauce
• •1 teaspoon prepared horseradish
• •1 tablespoon finely chopped dill pickle
• •1 teaspoon finely grated or minced onion
• •2 whole dill pickles, for serving

Directions

1. 1Make the Russian dressing: stir together the mayonnaise, ketchup or chili sauce, horseradish, chopped pickle, and onion in a small bowl until combined. Set aside.
2. 2Squeeze the sauerkraut in a clean kitchen towel or paper towels until very dry — this prevents soggy bread.
3. 3Spread the softened butter evenly on one side of each bread slice. These buttered sides will face outward when the sandwiches are assembled.
4. 4Flip the bread slices over and spread Russian dressing generously on the unbuttered side of all four slices.
5. 5Layer each sandwich: on two of the dressing-side-up slices, place half the corned beef, then half the sauerkraut, then two slices of Swiss cheese. Top with the remaining bread slices, dressing-side down, buttered-side up.
6. 6Heat a large skillet or cast-iron pan over medium-low heat. Place the sandwiches in the dry skillet (no extra fat needed) and press gently with a spatula.
7. 7Cook for 4 to 5 minutes on the first side until the bread is deep golden brown. Adjust heat if it colors too quickly — low and slow is the key to melting the cheese and heating the filling through before the bread burns.
8. 8Carefully flip the sandwiches and cook for another 4 to 5 minutes until the second side is golden, the cheese is fully melted, and the corned beef is hot throughout. Press gently with the spatula during cooking.
9. 9Transfer to a cutting board, slice each sandwich diagonally, and serve immediately on a plate alongside a whole dill pickle.

💡 Warming the corned beef briefly in the microwave before building the sandwich helps guarantee the filling is hot all the way through by the time the bread is perfectly golden.

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