Smoky Reuben with Pickled Red Onions

Ingredients: Serves 2

• 4 slices rye bread
• 1/2 lb corned beef, thinly sliced
• 1/2 lb Swiss cheese, sliced
• 1/4 cup sauerkraut (or pickled red onions for a twist)
• 2 tbsp butter, softened
• 2 tbsp olive oil (for grilling)

For the 1000 Island Dressing:

• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp Dijon mustard
• 1 tbsp pickle relish
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Make the 1000 Island Dressing: In a small bowl, mix together mayonnaise, ketchup, Dijon mustard, pickle relish, and smoked paprika. Season with salt and pepper to taste. Stir until smooth and creamy. Set aside.
2. Assemble the Sandwiches: Spread a generous amount of the smoky 1000 Island dressing on each slice of rye bread. On two slices of bread, layer the Swiss cheese, corned beef, and pickled red onions (or sauerkraut if you prefer).
3. Grill the Sandwiches: Heat a skillet or griddle over medium heat. Add a little olive oil and butter, letting it melt to create a crispy surface. Place the sandwiches in the skillet and cook for about 4-5 minutes on each side, or until golden brown and the cheese is melted.
4. Serve: Once golden and crispy, remove the sandwiches from the heat. Slice them in half and serve with a pickle on the side for an extra crunch and tang.

There’s something about the combination of corned beef, Swiss cheese, and rye bread that makes a Reuben sandwich a beloved classic. But why not elevate this iconic dish with a smoky twist? By adding smoked paprika to the creamy 1000 Island dressing and swapping out sauerkraut for tangy pickled red onions, this Reuben brings a unique depth of flavor. The crispy, buttery rye bread perfectly complements the rich and savory fillings, creating a sandwich that’s both familiar and exciting. Whether you’re a Reuben purist or looking for something new, this recipe is sure to impress!