Ingredients:

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 tablespoon sweet pickle relish, drained
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)
  • 4 slices sourdough bread, about 1/2 inch thick
  • 4 tablespoons unsalted butter, softened
  • 4 ounces thinly sliced corned beef
  • 2 ounces Gruyere cheese, thinly sliced
  • 2 ounces Swiss cheese, thinly sliced
  • 1/4 cup sauerkraut, squeezed dry
  • 2 tablespoons Russian dressing

Instructions:

  1. Make the Russian Dressing: In a small bowl, combine mayonnaise, ketchup, horseradish, pickle relish, Worcestershire sauce, smoked paprika, and cayenne pepper (if using). Stir until well combined. Taste and adjust seasonings to your liking.
  2. Prepare the Bread: Lightly butter one side of each slice of sourdough bread.
  3. Assemble the Sandwiches: Place two slices of bread, butter-side down, on a clean surface.
  4. Layer the Cheese: On each slice of bread, layer half of the Gruyere cheese, followed by half of the Swiss cheese.
  5. Add the Corned Beef: Top the cheese with half of the corned beef on each sandwich.
  6. Add the Sauerkraut and Dressing: Spread half of the squeezed-dry sauerkraut over the corned beef on each sandwich. Top with a tablespoon of the prepared Russian dressing on each sandwich.
  7. Top with Bread: Place the remaining slices of bread, butter-side up, on top of the filling.
  8. Cook the Sandwiches: Heat a large skillet or griddle over medium heat.
  9. Grill Until Golden Brown: Place the sandwiches in the hot skillet and cook for 5-6 minutes per side, or until golden brown and the cheese is melted and gooey. Press down gently with a spatula while cooking to ensure even browning.
  10. Rest and Serve: Remove the sandwiches from the skillet and let rest for a minute or two before slicing in half and serving.