Ingredients:

  • 1 cup Mayonnaise
  • 1/4 cup Ketchup or Chili Sauce
  • 1 tablespoon Prepared Horseradish (drained)
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 8 slices Rye Bread (thick-sliced)
  • 1 lb Corned Beef (thinly sliced)
  • 1 1/2 cups Sauerkraut (well-drained)
  • 8 slices Swiss Cheese
  • 4 tablespoons Unsalted Butter (softened)

Instructions:

  1. Make the Russian Dressing: In a bowl, whisk together all dressing ingredients (Mayonnaise, Ketchup/Chili Sauce, Horseradish, Worcestershire Sauce, Dijon Mustard, Smoked Paprika, Onion Powder, and Garlic Powder) until completely smooth and homogenous. Set aside.
  2. Prep the Sauerkraut: Squeeze the drained sauerkraut aggressively using a clean tea towel or paper towels to remove excess moisture. Warm lightly in a small pan if desired.
  3. Prepare the Bread: Lay out all 8 slices of rye bread. Butter one side of each slice generously with the softened butter, right to the edges.
  4. Assemble the Sandwiches: On four slices (unbuttered side up), layer one slice of Swiss cheese, then a generous pile of corned beef, followed by the warmed sauerkraut, and top with the remaining four slices of Swiss cheese. Place the remaining four bread slices (butter-side up) on top.
  5. Grill the Sandwiches: Heat a large non-stick skillet or griddle over medium-low heat. Place the assembled sandwiches onto the hot pan.
  6. Cook & Press: Cook for 4–6 minutes per side, gently pressing down on the sandwiches with a spatula or a weighted pan. Cook until the bread is deep golden brown and crispy, and the cheese is thoroughly melted and oozing.
  7. Serve: Remove from the heat, slice carefully on the diagonal, and serve immediately with the homemade Russian dressing on the side for dipping or spread inside.