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Reuben Sandwich

This recipe makes 4 Reuben Sandwiches.
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Ingredients
  

For the Russian Dressing:

  • ½ cup mayonnaise
  • 5 tbsp. ketchup
  • 3 tbsp. dill pickle relish; sweet relish not recommended
  • ½ tsp. horseradish
  • 1 tbsp. onion, minced
  • 1 tsp. yellow mustard
  • 1 tsp. Worcestershire sauce

For the Sandwiches:

  • 8 slices rye sandwich bread
  • 4 tbsp. unsalted butter, at room temperature
  • 1 pound thinly sliced corned beef
  • 1 cup sauerkraut, drained
  • 8 slices Swiss cheese

Instructions
 

To prepare the Russian dressing:

  • In a small bowl, combine all ingredients; mix well; set aside.

To prepare the sandwiches:

  • Spread one side of each bread slice with ½ tablespoon butter.
  • In a large non-stick skillet, over medium-low heat, arrange 2 slices of bread, buttered side down.
  • Spread 2 tablespoons of Russian dressing on each slice of bread; top each with ¼ pound corned beef, ¼ cup sauerkraut and 2 slices cheese.
  • Top each with 1 slice of bread, buttered side up.
  • Cook until golden and crispy underneath; about 5 minutes.
  • Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts; about 3 minutes more.
  • Transfer sandwiches to plates and wipe out skillet.
  • Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese.
  • Best if served warm.