Reuben Sandwich

Ingredients

• 1 lb sliced corned beef
• 8 slices rye bread
• 8 slices Swiss cheese
• 1 1/2 cups sauerkraut, drained
• 1/2 cup mayonnaise
• 3 tbsp ketchup
• 2 tbsp sweet pickle relish
• 1 tsp Worcestershire sauce
• 4 tbsp unsalted butter, softened

Method

1. Stir the mayonnaise, ketchup, relish and Worcestershire together for the dressing.
2. Squeeze the sauerkraut dry in your hands. Wet kraut steams the bread from the inside and the sandwich goes limp.
3. Warm the corned beef in a dry pan until heated through to 165°F, about 3 minutes.
4. Build each sandwich: dressing on both slices, then cheese, corned beef, sauerkraut, more cheese — the cheese on both sides glues it together.
5. Butter the outsides and griddle over medium-low heat, pressing lightly, until deep golden and the cheese has melted, about 4 minutes a side.
6. Rest a minute, then cut on the diagonal.

Notes