Reuben Sandwiches

By allie5jones

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup finely chopped sweet pickles plus 1 teaspoon sweet pickle juice
• 2 tablespoons cocktail sauce
• 1 cup sauerkraut, drained and rinsed
• 2 tablespoons cider vinegar
• 1 teaspoon brown sugar
• 8 slice rye bread
• 1 cup shredded Swiss cheese
• 12 ounces thinly sliced deli corned beef
• 4 tablespoons unsalted butter

Details

Servings 4

Preparation

Step 1

1. 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.
2. 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.
3. Melt 2 tablespoons butter in empty skillet over medium heat. Place 2 sandwiches in pan and cook until golden brown on first side, 2-3 minutes. Flip sandwiches and cook, covered, over medium-low heat until second side is golden and cheese is melted, about 2 minutes longer. Repeat for remaining sandwiches.