Reuben Sandwich

Adapted from https://www.foodandwine.com/reuben-sandwich-8640676

Servings: 4

INGREDIENTS

3/4 cup mayonnaise
1/4 cup ketchup
2 tablespoons dill pickle relish, drained
2 tablespoons fresh lemon juice
2 tablespoons creamy prepared horseradish
2 teaspoons yellow mustard
1 teaspoon Worcestershire sauce
4 tablespoons unsalted butter, softened
8 (1/2-inch-thick) bakery rye bread slices
1 pound thinly sliced  corned beef
1 1/3 cups sauerkraut, drained
8 (1/2-ounce) Swiss cheese slices

STEPS

1) Whisk together mayonnaise, ketchup, pickle relish, lemon juice, horseradish, mustard, and Worcestershire sauce in a medium bowl until well combined. Set aside.

2) Spread 1/2 tablespoon butter evenly on 1 side of each bread slice, and place bread slices, buttered sides down, on a work surface. Working with 4 bread slices at a time, spread 2 tablespoons dressing on each slice; top each with 1/4 pound corned beef, 1/3 cup sauerkraut, and 2 Swiss cheese slices. Top with remaining 4 bread slices, buttered sides up, pressing slightly to flatten.

3) Heat a large cast-iron skillet over medium-low. Place 2 sandwiches in skillet, and cover with a lid large enough to cover both sandwiches. Cook sandwiches, flipping once, until cheese is melted and bread is golden brown and crisp, 3 to 4 minutes per side. Transfer sandwiches to a plate; loosely cover with an aluminum foil to keep warm, and wipe skillet clean. Repeat process with remaining 2 sandwiches. Serve with remaining dressing.