Grilled Reuben on Rye with Russian Dressing

What you need

• 4 tbsp mayonnaise
• 1 tbsp ketchup
• 1 tsp prepared horseradish
• 1/2 tsp Worcestershire sauce
• 1 tsp onion, finely grated
• 1 pinch paprika
• 120 g (1/2 cup) sauerkraut
• 250 g (9 oz) corned beef, thinly sliced
• 4 slices rye bread
• 2 tbsp butter, softened
• 4 slices Swiss cheese

Method

Restated from the original video

1. 1

   Stir the mayonnaise, ketchup, horseradish, Worcestershire sauce, onion and paprika together to make Russian dressing.

2. 2

   Squeeze the sauerkraut firmly in your hands to get rid of as much brine as possible.

3. 3

   Warm the corned beef in a dry frying pan over medium heat, turning it, until heated through, 1-2 min. Set it aside and wipe out the pan.

4. 4

   Spread butter thinly over one face of every rye bread slice.

5. 5

   Lay 2 slices buttered side down on a board and spread the plain side with the dressing.

6. 6

   Pile on the corned beef, then the sauerkraut, then the Swiss cheese.

7. 7

   Spread the plain side of the remaining 2 slices with a little more dressing and close the sandwiches, buttered side out.

8. 8

   Set the pan over medium-low heat and cook the sandwiches until the underside is deep golden, 3-4 min.

9. 9

   Flip, cover the pan with a lid and cook until the second side is crisp and the cheese has melted, 3-4 min.

10. 10

    Cut each sandwich in half on the diagonal and serve hot.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.