The New York Reuben

The origin of the Reuben sandwich is disputed. However, the sandwich is strongly associated with New York City delicatessens--hence, the name.

• Ready In: 28 mins
• Serves: 1

Ingredients

• Russian Dressing

• 2  tablespoons  sweet pickle relish
• 1  tablespoon ketchup
• 2  tablespoons mayonnaise
• 1  dash  louisiana hot sauce

• Sandwich

• 2  slices  quality jewish  rye bread
•  butter
• 1⁄4 lb  thinly sliced corned beef
• 2  ounces  thinly sliced swiss cheese
• 1⁄4 cup sauerkraut, well drained (I rinse it, then drain)

Directions

1. To make the dressing: combine all the dressing ingredients together, mixing well.
2. Store, covered, in the refrigerator until ready to use.
3. To make the sandwich: Butter one side of each slice of bread.
4. Put the first slice, buttered side down, in a large skillet.
5. Pile on the slices of corned beef and swiss cheese; spread with approximately 1 tablespoon dressing, and add the sauerkraut.
6. Top with the other slice of bread, buttered side up.
7. Cover and grill slowly over low heat for 5 minutes or until the bread is golden brown.
8. Uncover, turn the sandwich over, increase heat to medium-high; grill until golden brown on the second side.
9. Cut sandwich in half and serve immediately with kosher dills or "half sours" (partially dilled pickles).