Reuben Sandwich Corned Rye Recipe for 2 Servings

Instructions:

1. Mix 120g mayonnaise, 30g chili sauce, 15g horseradish, 5ml Worcestershire, 5g smoked paprika, and 15g minced shallots in a small bowl.
2. Fluff 225g of thinly sliced corned beef.
3. Spread a generous layer of dressing on two slices of rye, then layer with a slice of Swiss cheese.
4. Heat your skillet over medium low heat for 3 minutes.
5. Spread 42g of softened butter on the outside of the bread slices.
6. Place the bottom bread slice in the pan, pile on the corned beef and 120g of dry sauerkraut, and top with the second slice of bread.
7. Cook for about 4 minutes until the bread is deep mahogany and the cheese starts to weep.
8. Carefully flip the sandwich using a wide spatula.
9. Cook for another 3 to 4 minutes until the bottom is crispy and the cheese is fully melted and velvety.
10. Remove from the heat and let it sit for 1 minute before slicing.