Name: Best Reuben Sandwiches
Total time: 35 min
Ingredients: 1/4 cup mayonnaise; 1/4 cup finely chopped sweet pickles plus 1 teaspoon sweet pickle juice; 2 tablespoons cocktail sauce; 1 cup sauerkraut , drained and rinsed (see note); 2 tablespoons cider vinegar; 1 teaspoon brown sugar; 8 slices hearty rye bread; 4 ounces Swiss cheese , shredded (1 cup); 12 ounces thinly sliced corned beef (see note); 4 tablespoons unsalted butter

Why This Recipe Works

For the homemade dressing in our Best Reuben Sandwiches, we replaced ketchup and horseradish with prepared cocktail sauce. Instead of pickle relish, we used hand-chopped fresh, crunchy pickles and replaced the vinegar with pickle juice. The result was a flavorful hybrid of Russian and Thousand Island dressings.

To combat sogginess, we drained and rinsed the sauerkraut and quickly cooked it in a skillet with some cider vinegar and brown sugar before layering it with meat and cheese—not only adding flavor, but allowing the sauerkraut’s excess moisture to evaporate. We chose shredded Swiss for our Best Reuben Sandwiches. For fully melted cheese, we covered the skillet while cooking the sandwiches.

Before You Begin

Corned beef is typically made from either the brisket or the round. We prefer the corned beef brisket.

Instructions

Whisk mayonnaise, pickles, pickle juice, and cocktail sauce in small bowl; set aside. Cook sauerkraut, vinegar, and sugar in large skillet over medium-high heat, stirring occasionally, until liquid evaporates, about 3 minutes. Transfer sauerkraut to bowl and wipe out skillet.

Spread dressing evenly on 1 side of each slice of bread. Layer half of cheese on 4 slices bread, then top with half of corned beef. Divide sauerkraut evenly over meat, then top with remaining corned beef and remaining cheese. Arrange remaining bread, dressing-side down, over cheese.

Melt 2 tablespoons butter in empty skillet over medium heat. Place 2 sandwiches in pan and cook until golden brown on first side, 2 to 3 minutes. Flip sandwiches and cook, covered, over medium-low heat until second side is golden brown and cheese is melted, about 2 minutes longer. Transfer to wire rack and repeat with remaining butter and sandwiches. Serve.