Ingredients
8 slices pumpernickel bread
1½ cups thousand island dressing, (recipe follows)
1 cup sauerkraut, well−drained
1 cup unsalted butter, room temperature, plus melted butter for greasing
¾ lb deli-style corned beef slices
8 slices Swiss cheese, roughly 1 oz each slice
1 cup mayonnaise
6 tbsp ketchup
4 tbsp lemon juice
4 tbsp pickle relish
2 tsp Worcestershire Sauce
salt and ground black pepper, to taste
2 oz dill pickles
4 oz potato chips
Preparation
Start making your own Thousand Island dressing by whisking to combine all its ingredients together. Adjust seasoning with salt and pepper to taste. Set aside.
Assemble your sandwiches. Spread roughly 1 tablespoon of dressing on each bread slice.
Place roughly 2-ounce corned beef on top of the bottom bread slice, trimming to make sure there’s no overhang.
Spread ¼ cup of sauerkraut evenly across each mound of corned beef, then place 2 slices of cheese atop the sauerkraut.
Top each sandwich, press down to compact the reuben, and brush roughly 2 tablespoons of butter on top.
Place the sandwich onto the skillet, buttered side down, and let it cook for 3 to 4 minutes until crisp on the outside, pressing down to make it stay compact.
Brush roughly 2 tablespoons of butter, flip the sandwich carefully, and press down again, cooking until the cheese has melted and the other slice is crisp on the outside. Repeat with the remaining sandwiches.
Serve with chips and dill pickles.
