Ingredients:

Ingredients:

For 4 sandwiches

1- 1-1/4 lbs of Corned Beef or Pastrami
12 slices (9-12 oz)Swiss, Gruyere or Meunster Cheese
1 and 1/2 cups (10-12 oz) Sauerkraut
( squeezed dry before measuring)
8 tablespoons or 4 oz Special Reuben Dressing

Butter for grilling bread

Special Reuben Dressing

¼ cup mayonnaise (2 oz / 56 g)
1 tablespoon ketchup (½ oz / 14 g)
1 teaspoon Dijon mustard (5 g)
1 to 2 teaspoons prepared horseradish (5–10 g)
2 teaspoons lemon juice (10 g)
1 tablespoon finely chopped pickle or relish, drained (15 g)
1 tablespoon very finely minced onion (15 g)
½ teaspoon Worcestershire sauce (2–3 g)
¼ teaspoon paprika (0.5 g)
Salt and black pepper to taste

ingredients per sandwich;

2 slices Sandwich Rye Bread, any style
4-5 oz sliced Corned Beef or Pastrami
3-1oz slices Swiss or Gruyere Cheese
1/2 cup (3 oz) Sauerkraut
Sauce - 2 tablepoons (sauce)
Butter for grilling

Directions:
Ingredients:

For 4 sandwiches

1- 1-1/4 lbs of Corned Beef or Pastrami
12 slices (9-12 oz)Swiss, Gruyere or Meunster Cheese
1 and 1/2 cups (10-12 oz) Sauerkraut
( squeezed dry before measuring)
8 tablespoons or 4 oz Special Reuben Dressing

Butter for grilling bread

Special Reuben Dressing

¼ cup mayonnaise (2 oz / 56 g)
1 tablespoon ketchup (½ oz / 14 g)
1 teaspoon Dijon mustard (5 g)
1 to 2 teaspoons prepared horseradish (5–10 g)
2 teaspoons lemon juice (10 g)
1 tablespoon finely chopped pickle or relish, drained (15 g)
1 tablespoon very finely minced onion (15 g)
½ teaspoon Worcestershire sauce (2–3 g)
¼ teaspoon paprika (0.5 g)
Salt and black pepper to taste

ingredients per sandwich;

2 slices Sandwich Rye Bread, any style
4-5 oz sliced Corned Beef or Pastrami
3-1oz slices Swiss or Gruyere Cheese
1/2 cup (3 oz) Sauerkraut
Sauce - 2 tablepoons (sauce)
Butter for grilling

Directions:

Make the Sauce;

Mix everything until smooth and well combined, then taste and adjust as needed.

Add more horseradish for a sharper bite,

Add more lemon for brightness, or a bit more mayonnaise for a smoother finish.

Let the dressing sit for at least 30 minutes before using, as this step allows the flavors to come together and mellow into a more balanced sauce.

2 different Cooking Methods

Method 1 — Classic Pan-Grilled (Sandwich Sandwich Flip)

Build the sandwich sauce first on both slices of rye
Then on 1 slice
Layer 1- 1 and 1/2 slices cheese
Layer 2 - Corned Beef or Pastrami
Layer 3 - Squeezed Sauerkraut
Layer 4 - 1 and 1/2 slices cheese

Heat the skillet or grill to medium heat

Butter both sides and lay on the grill and brown the first side.

Lift the half grilled sandwich onto a plate
then take another plate and put it on top.

Flip the 2 plates over, the plates keep the sandwich intact

Lift the sandwich back onto the pan
and brown the other side of the sandwich to a nice goldern brown.

Remove from grill.
If the center isn't warm enough you can put them on a pan and finish them in the oven,
or you can finish heating them in the microwave on half power.

I caution to leave in a skillet. Even with the heat turned off it can over make the bread too dark.

A Reuben goes well with potato salad, radish and dill pickle spear.

Layer these 4 slices with
1. sauce
2. 1 and1/2 slices cheese
3. Corned Beef
4. Sauerkraut
5. 1 and 1/2 slices cheese

Bake in the oven for 15-20 minutes until corned beef is hot and the cheese is melted.

Lay the other slices of grilled rye on the pan and put back in the oven for 5 min.
Then take out and put the lids on, cut in half and serve.