Classic Deli-Style Reuben Sandwich

1. Prepare the dressing

In a small bowl, whisk together the mayonnaise, finely chopped sweet pickles, sweet pickle juice, and cocktail sauce until the mixture is smooth and evenly combined.

2. Prepare the sauerkraut

In a large skillet over medium heat, combine the drained and rinsed sauerkraut with the cider vinegar and brown sugar. Cook for about 3 minutes, stirring occasionally, until most of the liquid has evaporated and the sauerkraut looks dry.

3. Assemble the sandwiches

Take 8 slices of hearty rye bread and spread the prepared dressing on one side of each slice. Place half of the shredded Swiss cheese on four of the slices, followed by half of the corned beef. Add the cooked sauerkraut evenly on top of the corned beef, then layer the remaining corned beef and Swiss cheese on top. Finish by placing the remaining bread slices on top, dressing-side down, to form your sandwiches.

4. Cook the sandwiches

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and sizzling, add two sandwiches to the skillet. Cook for about 2 to 3 minutes on the first side until the bread is golden brown. Then, carefully flip the sandwiches, reduce the heat to medium-low, and cover the skillet. Cook for an additional 2 minutes or until the second side is also golden brown and the cheese is perfectly melted.