Classic Reuben Sandwiches (Corned Beef On Rye with Sauerkraut and Swiss)

seriouseats.com

Alexandre Delatte

subheading: For the Russian Dressing (see notes):

2 ½ tablespoons (35ml) mayonnaise

2 tablespoons (30ml) sour cream

1 ½ tablespoons (20ml) ketchup

1 tablespoon (15ml) dill pickle relish

1 tablespoon (15ml) fresh juice from 1 lemon

1 teaspoon (5ml) grated horseradish from a jar

Kosher salt and freshly ground black pepper

subheading: For the Sandwiches:

1 pound ( 500 g) sliced corned beef (see notes)

5 t ablespoons (75g) unsalted butter, divided

½ pound (225g) drained sauerkraut

8 slices Jewish rye bread

8 slices s wiss cheese

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