Ingredients:

  • 1/2 cup (120 ml) mayonnaise
  • 2 tablespoons (30 ml) ketchup
  • 1 tablespoon (15 ml) sweet pickle relish
  • 1 teaspoon (5 ml) prepared horseradish
  • 1/4 teaspoon (1 ml) Worcestershire sauce
  • Pinch of smoked paprika
  • Salt and freshly ground black pepper to taste
  • 4 slices rye bread
  • 4 tablespoons (60 ml) unsalted butter, softened
  • 8 ounces (225g) thinly sliced corned beef
  • 1 cup (115g) sauerkraut, well-drained
  • 4 slices Swiss cheese

Instructions:

  1. Prepare the Russian Dressing: In a small bowl, combine mayonnaise, ketchup, sweet pickle relish, horseradish, Worcestershire sauce, smoked paprika, salt, and pepper. Stir until well combined. Taste and adjust seasonings as needed.
  2. Butter the Bread: Spread softened butter evenly on one side of each slice of rye bread.
  3. Assemble the Sandwiches: Place two slices of bread, butter-side down, on a clean work surface. Spread a generous amount of Russian dressing on each slice of bread. Layer corned beef evenly over the dressing. Top with sauerkraut. Place two slices of Swiss cheese on top of the sauerkraut on each sandwich. Top with the remaining slices of bread, butter-side up.
  4. Grill the Sandwiches: Heat a large skillet or griddle over medium heat. Carefully place the sandwiches in the skillet. Grill for 5-7 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Press down gently with a spatula to ensure even browning. Remove from skillet and let rest for a minute before slicing in half diagonally and serving.