Reuben Sandwiches

Step 1

Dressing: Whisk all of the ingredients together in a medium bowl until smooth. Season with additional salt and pepper to taste (I like more of each); set aside.

Step 2

Homemade Corned Beef, if using: Can be sliced or shredded. Microwave just to warm through with jus (or gently heat on the stovetop) and cover with foil to keep warm. Drain excess liquid before using.

Step 3

Spread parchment paper out on a flat surface. Spread ½ tablespoon of butter on one side of each slice of bread. Flip all the pieces over and spread the other side of each slice of bread with Russian dressing.

Step 4

To four bread slices (the other slices are the tops), layer over the Russian dressing in this order: corned beef, drained sauerkraut and two slices of Swiss cheese. Top with the other 4 slices of bread, buttered side up/on the outside.

Step 5

Melt 1 tablespoon butter with 1 tablespoon oil in a nonstick or cast iron skillet over medium-low heat. Add 1-2 sandwiches (whatever comfortably fits), cover, and cook until the bread is golden on the bottom and the cheese is starting to melt, about 3-4 minutes.

Step 6

Flip the sandwich(es) over and continue to cook until the cheese is melted and the bottom bread is toasted, another 3-4 minutes. (Reduce the heat as needed if the bread is browning too quickly before the cheese is melted). Repeat with remaining sandwiches.