Ingredients:

  • ½ cup mayonnaise (120 ml)
  • 2 tablespoons chili sauce (30 ml)
  • 1 tablespoon ketchup (15 ml)
  • 1 tablespoon prepared horseradish (15 ml)
  • 1 tablespoon finely chopped dill pickle (15 ml)
  • ½ teaspoon Worcestershire sauce (2.5 ml)
  • ¼ teaspoon smoked paprika (1.25 ml) - Optional
  • 2 slices rye bread
  • 2 tablespoons unsalted butter, softened (30g)
  • 4 ounces thinly sliced corned beef (115g)
  • ½ cup sauerkraut, well-drained (approximately 75g)
  • 2 slices Swiss cheese (about 2 oz/55g)

Instructions:

  1. Prepare the Russian Dressing: In a small bowl, combine mayonnaise, chili sauce, ketchup, horseradish, pickle, Worcestershire sauce, and smoked paprika (if using). Stir until well combined. Set aside.
  2. Butter the Bread: Spread softened butter evenly on one side of each slice of rye bread.
  3. Assemble the Sandwich (Layer 1): Place one slice of bread, butter-side down, on a clean surface. Spread with half of the Russian dressing. Layer with half of the corned beef.
  4. Assemble the Sandwich (Layer 2): Top with sauerkraut, spreading it evenly. Add the Swiss cheese slices. Top with the remaining corned beef and Russian dressing.
  5. Top the Sandwich: Place the second slice of rye bread on top, butter-side up.
  6. Grill the Sandwich: Place the sandwich on a preheated griddle pan or in a large frying pan over medium heat.
  7. Press and Grill: Use a spatula to gently press down on the sandwich. Cook for 4-5 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
  8. Serve Immediately: Cut the Reuben sandwich in half diagonally and serve immediately.