The Classic Reuben Sandwich

Special sauce:

1 cup mayonnaise

1/2 cup ketchup

1/8 teaspoon paprika

1 teaspoon prepared horseradish

3 tablespoons grated onion (don’t forget all that onion juice!)

1 teaspoon Worcestershire sauce

1/2 teaspoon celery seed

Salt and Pepper to taste

Sandwich ingredients:

Rye bread slices

Swiss cheese slices

Sauerkraut, well drained

Thinly sliced deli corned beef

Softened butter

Stir together all ingredients for the sauce in a medium bowl. 

Lay 2 pieces of rye bread on a cutting board, and spread each piece liberally with sauce.  Place 1 slice of cheese on each piece of bread, then spread a spoonful of sauerkraut on one slice of bread on the cheese.  Layer several pieces on corned beef on the other slice of bread.  Carefully close sandwich. 

Preheat a griddle over low heat until hot.  Spread the top of the sandwich with a small amount of softened butter, then place butter side down on hot griddle.  Butter the other side of sandwich.  Cook until golden brown and cheese is melted, turning once.  Place on a cutting board and let stand for a few minutes before cutting in half.   Repeat to make more sandwiches.

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