I will show you exactly how to make a Reuben sandwich at home, from scratch. This Reuben sandwich consists of layers of corned beef, melted Swiss cheese and crunchy, tangy sauerkraut between grilled slices of multigrain bread with a homemade Russian dressing.
In a medium bowl, whisk the mayo, ketchup, horseradish, Worcestershire sauce, sugar, and paprika together. Season with salt and pepper, to taste.
For the Sandwich:
Butter one side of each slice of bread. Top half of the bread slices (not the buttered side) with 2 pieces of cheese, 4 slices corned beef, ¼ cup sauerkraut and desired amount of Russian dressing. Top each sandwich with remaining slices, butter side up. (The butter should be on the outside part of the sandwiches.)
Heat a skillet over medium heat. Place a sandwich in the skillet and cook until golden on each side and the cheese is melted, about 3 minutes per side. Repeat until all sandwiches are made.
Cut the sandwiches in half diagonally. Serve with extra sauce.
Notes
If you happen to have leftover sandwiches, make sure you cover them well and place them in the fridge for up to 3 days.
They can be reheated in the pan or oven to retain crispiness or you can eat them cold.
Make sure to drain off any extra liquid from the sauerkraut before putting it on your Reuben sandwich to avoid sogginess. Serve your Reubens soon after pan-frying so that the bread is at its crispiest.