1 tablespoon grated onion, with juices
1 cup mayonnaise
¼ cup chili sauce, or ketchup
1 tablespoon prepared horseradish
1 teaspoon hot sauce, like Frank’s
1 teaspoon Worcestershire sauce
pinch sweet paprika
salt and pepper to taste
For the Reuben:
4 slices rye bread, or marbled rye
2 tablespoons butter
¼ cup Russian dressing homemade or store bought
½ pound thin sliced corned beef, slightly warmed (¼ pound per sandwich)
½ cup prepared sauerkraut, well drained and warmed
4 slices Swiss cheese
To prepare the Russian dressing: Mix all ingredients together and refrigerate in an airtight container until needed. Dressing will keep for up to 2 weeks. To prepare the Rueben sandwich: Move the oven rack to the second highest position. Preheat oven broiler to high. Butter one side of each slice of bread. Place the bread, butter side up, on a baking sheet. Toast the bread under the broiler until golden brown. Remove from the oven. Flip the bread slices over and carefully butter the non-toasted side. Broil until golden brown. Remove from the oven. Spread 1 tablespoon Russian dressing on each of the four toasted slices of bread. Divide the sauerkraut on two slices of bread. Divide the corned beef on the remaining two slices of bread. Top each a slice of Swiss cheese. Place the sandwiches under the broiler and heat until the cheese is melted. Press two sandwiches together, cut in half and serve immediately. Serve with chips and pickles