Reuben Sandwiches with Dill Pickle and Kettle Chips

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Reuben Sandwiches with Russian Dressing

1. Whisk together 4 tablespoons mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, ½ teaspoon Worcestershire sauce, 1 tablespoon sweet pickle relish, ¼ teaspoon onion powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl until smooth. 4 min
2. Drain the sauerkraut in a fine-mesh strainer, pressing firmly with the back of a spoon until very dry, then set aside. 3 min
3. Spread ½ to ¾ teaspoon softened unsalted butter evenly across one side of each of the 8 slices of marble rye bread. 3 min
4. Heat a large cast-iron skillet or griddle over medium heat for 2 minutes until evenly hot. 2 min
5. Timing-sensitive step. Place 4 bread slices butter-side down in the skillet, lay 1 slice of Swiss cheese on each, and spread a generous tablespoon of Russian dressing on the upward-facing side of each. 2 min
6. Timing-sensitive step. Pile 6 ounces of corned beef onto each dressed slice, then top with ¼ cup of the drained sauerkraut and a second slice of Swiss cheese. 2 min
7. Timing-sensitive step. Spread Russian dressing on the inner face of the 4 remaining bread slices and press them butter-side up onto each sandwich, then cook 3–4 minutes per side, pressing lightly with a spatula, until the bread is deep golden and the cheese is fully melted. 8 min
8. Transfer the sandwiches to a cutting board, slice each diagonally, and plate immediately. 2 min

Dill Picklesside

1. Halve each whole dill pickle lengthwise and arrange 2 halves alongside each plated sandwich. 2 min

Kettle Chipsbase

1. Divide the 6 oz bag of sea salt kettle-cooked potato chips into 4 portions and pile them on each plate beside the sandwich and pickle.