Shelly's Recipe

BEST REUBEN SANDWICHES

Category: Sandwiches

1/4 cup mayonnaise
1/4 cup finely chopped sweet pickles plus 1 tsp sweet pickle juice
2 tbsp cocktail sauce
1 cup sauerkraut , drained and rinsed (see note)
2 tbsp cider vinegar
1 tsp brown sugar
8 slices hearty rye bread
1 cup Swiss cheese , shredded
12 oz thinly sliced corned beef (see note)
4 tbsp unsalted butter

Whisk mayonnaise, pickles, pickle juice, and cocktail sauce in small bowl; set aside. Cook sauerkraut, vinegar, and sugar in large skillet over medium-high heat, stirring occasionally, until liquid evaporates, about 3 minutes. Transfer sauerkraut to bowl and wipe out skillet.

Spread dressing evenly on 1 side of each slice of bread. Layer half of cheese on 4 slices bread, then top with half of corned beef. Divide sauerkraut evenly over meat, then top with remaining corned beef and remaining cheese. Arrange remaining bread, dressing-side down, over cheese.

Melt 2 tbsp butter in empty skillet over medium heat. Place 2 sandwiches in pan and cook until golden brown on first side, 2 to 3 minutes. Flip sandwiches and cook, covered, over medium-low heat until second side is golden brown and cheese is melted, about 2 minutes longer. Transfer to wire rack and repeat with remaining butter and sandwiches. Serve. Serves 4

NOTE: We prefer pouched sauerkraut, sold near the pickles in most supermarkets, to jarred or canned varieties.