This recipe elevates the classic Reuben sandwich with a gourmet twist, featuring a tangy homemade dressing and perfectly toasted bread.
Mix the mayonnaise, chili sauce, and horseradish in a small bowl until well combined.
Chill the dressing for 10 minutes to enhance its flavors.
Spread butter on one side of each slice of rye bread.
Ensure the butter is evenly spread for consistent toasting.
Spread the dressing on the unbuttered side of each slice of bread.
Use a generous amount of dressing for a flavorful sandwich.
Place a slice of Swiss cheese on four slices of bread, on the side with the dressing.
Cheese acts as a barrier to prevent the bread from getting soggy.
Layer the corned beef evenly over the cheese.
Distribute the corned beef evenly for balanced bites.
Top the corned beef with sauerkraut.
Drain the sauerkraut well to avoid a soggy sandwich.
Place another slice of Swiss cheese over the sauerkraut.
This layer of cheese helps hold the sandwich together.
Close the sandwiches with the remaining bread slices, butter side up.
Press the sandwiches gently to secure the layers.
Cook the sandwiches on a preheated griddle or skillet over medium heat for 4-5 minutes per side, until the bread is golden and the cheese is melted.
Cook on medium heat to ensure even toasting and melting.
Slice the sandwiches in half and serve warm.
Serve with a side of pickles or chips for a complete meal.
