2 slices dill pickle, minced
1 shallot, minced
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 tablespoon prepared horseradish
2 teaspoons Worcestershire sauce
Stir together the dressing ingredients. Spread on 4 slices of bread. Top each with a layer of corned beef then sauerkraut then Swiss. Top with the remaining slices of bread. Melt the butter in a skillet and cook each side until golden brown, covering briefly if needed to warm the sandwich through. Slice and serve.
I included this on the menu of our 1930s extravaganza despite the sandwiches origins being in some bit of dispute. However, the first verified mention of a Reuben sandwich on a menu dates from 1937 so that is good enough for me! I like homemade ones (and the variation of using the rye/pumpernickel swirl bread) much better then too greasy ones one often encounters at a deli or sandwich shop. Taking a moment to warm the sauerkraut or let it come to room temperature helps the sandwich heat all the way through.