1/4 cup salad oil
1/4 cup ketchup
1 T sugar
1 T white wine vinegar or vinegar
1 T lemon juice
1 t Worcestershire sauce
1/2 t paprika
1/4 t salt
1/8 t pepper
In a screw-top jar combine oil, ketchup, sugar, vinegar, lemon juice, Worcestershire sauce, paprika, salt, and pepper. Cover and shake well. Store in the refrigerator up to 2 weeks. Shake before serving. Makes 2/3 cup.
Drain sauerkraut (1 lb.), but do not rinse. Add most of the dressing to the sauerkraut, mix and set aside. Butter Black Russian Rye bread and put in grill pan. Add cheese, corned beef, heafty amount of sauerkraut, cheese and another buttered piece of Rye bread. Grill both sides until perfection.
I love a good Reuben sandwich, but the dressing often served is Thousand Island dressing which is too rich and sweet for me. I like this version of Russian dressing because it's made from oil, not mayo and it's not overpowering. Enjoy... I did.