Deli-Counter Reuben with Homemade Russian Dressing

By Sprig Originals ✓ · cooked up in Sprig

A proper steakhouse-deli Reuben built the way the good counters do it: thin-sliced corned beef steamed just until it slumps and glistens, sauerkraut wrung out so it seasons instead of soaks, a sharp homemade Russian dressing with horseradish and pickle, and seeded rye griddled slowly in butter until the crust shatters. The whole thing hinges on moisture control — squeeze the kraut, drain the beef, and you get a sandwich that stays crisp to the last bite.

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons finely chopped dill pickle
• 1 tablespoon prepared horseradish, drained
• 1 tablespoon grated yellow onion, with juices
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon hot sauce
• Kosher salt and black pepper

• 1 1/2 pounds deli corned beef, sliced thin (ask for it shaved, not shingled thick)
• 2 cups refrigerated sauerkraut, drained
• 1/2 teaspoon caraway seeds (optional)
• 8 slices seeded Jewish rye bread, cut about 1/2 inch thick
• 8 slices Swiss cheese, preferably Emmental or aged Swiss
• 4 tablespoons unsalted butter, softened

Instructions

1. Make the dressing: in a small bowl, stir together the mayonnaise, ketchup, chopped pickle, horseradish, grated onion and its juices, Worcestershire, paprika, and hot sauce. Season with a pinch of salt and several grinds of black pepper. Cover and refrigerate at least 15 minutes (up to 5 days) so the onion and horseradish bloom.
2. Dry the kraut: pile the drained sauerkraut into a clean kitchen towel or several layers of paper towel, gather it into a bundle, and squeeze hard over the sink until no more liquid runs out — you want it barely damp, roughly 1 1/4 cups after squeezing. Toss with the caraway seeds and set aside. This step is what keeps the bread crisp.
3. Steam the corned beef: set a steamer basket or colander over 1 inch of simmering water in a pot, loosely pile in the sliced corned beef, cover, and steam 3 to 4 minutes, just until the slices are hot, floppy, and glossy. Don't walk away — over-steaming makes it stringy. Lift the beef out and let it drain in the basket for a minute, then divide into 4 loose piles.
4. Build: lay the 8 rye slices on a board. Spread each slice with dressing all the way to the edges, using about 3 tablespoons total per sandwich. On 4 of the slices, lay a slice of Swiss, then a warm pile of corned beef, then about 1/3 cup squeezed kraut, then a second slice of Swiss (cheese on both sides glues the sandwich together and shields the bread). Close with the remaining slices, dressing side in, and press gently.
5. Butter the outsides: spread about 1/2 tablespoon softened butter over the entire top face of each sandwich, corner to corner.
6. Griddle: heat a large cast-iron skillet or griddle over medium-low for 3 minutes. Place two sandwiches buttered side down and butter the faces now on top. Cook 4 to 5 minutes, pressing gently with a spatula or a second smaller skillet, until the bread is deep golden brown and the cheese at the edges is visibly softening. Medium-low is the point — high heat burns the rye before the Swiss melts.
7. Flip and finish: turn the sandwiches, press again, and cook another 4 to 5 minutes until the second side is browned and cheese is running at the seams. If the cheese lags, cover the pan for the last minute. Repeat with the remaining two sandwiches, wiping out any burnt crumbs first.
8. Rest the sandwiches on a rack (not a plate) for 2 minutes so the crust stays crisp, then cut in half on a sharp diagonal and serve immediately with extra dressing and a spear of dill pickle.

Chef's tips

Nutrition (per serving, estimated)

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