The reuben

Name: The reuben
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 800g (28 oz) cooked corned beef, sliced about 0.5cm (1/5 inch) thick; 1 loaf of rye bread, sliced around 1cm (2/5 inch) thick on the angle; 5 tbsp mayonnaise; 2 tbsp ketchup; 1 tbsp gherkin relish; 1 shallot, finely grated; 4 dashes Worcestershire sauce; 16 slices Swiss cheese; half of a 500g (17.6 oz) jar of sauerkraut, squeezed to remove excess moisture

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The reuben

Ingredients

800g (28 oz) cooked corned beef, sliced about 0.5cm (1/5 inch) thick
1 loaf of rye bread, sliced around 1cm (2/5 inch) thick on the angle
5 tbsp mayonnaise
2 tbsp ketchup
1 tbsp gherkin relish
1 shallot, finely grated
4 dashes Worcestershire sauce
16 slices Swiss cheese
half of a 500g (17.6 oz) jar of sauerkraut, squeezed to remove excess moisture

Directions

In a bowl, mix together the mayonnaise, ketchup, gherkin relish, grated shallot, and Worcestershire sauce until well combined.
Heat a grill or skillet over medium heat. Grill the slices of rye bread on both sides until lightly toasted. Briefly grill the slices of corned beef to warm them up.
Spread a generous amount of the Thousand Island dressing on both sides of the toasted rye bread. On one slice, layer the warmed corned beef, followed by the squeezed sauerkraut, and top with Swiss cheese slices.
Place the open-faced sandwich under a grill or in a broiler, cheese side up, until the cheese is melted and gooey. Cover with the other slice of bread, press down gently, slice in half, and serve warm.