Zingerman's Reuben Sandwich

For the Sandwiches: 1 loaf unseeded, unsliced Jewish Rye bread 2 pounds Beef pastrami 12 ounces Russian dressing, below 12 ounces sauerkraut 12 slices Swiss cheese 4 tablespoons butter, softened

For the Russian Dressing: ¾ cups mayonnaise ⅓ cup chili sauce 2 tablespoons sour cream 2 teaspoons chopped curly parsley leaves 2 tablespoon minced Spanish onion 2 tablespoon minced dill pickle ½ teaspoon fresh lemon juice ½ teaspoon grated horseradish ¼ teaspoon Worcestershire sauce

Preheat oven to 350°F. Cut the rye bread into 12 slices and spread butter one side of each slice. Put slices in pairs, with buttered sides facing inside. Layer the top slice of bread with beef pastrami, sauerkraut and slices of Swiss cheese. Heat 2 large heavy skillets over medium heat. Put the sandwiches in the pans, lifting the top slice off and placing butter side down on the skillet, with the other slice on top butter side up. Cook until the first sides are crisp and golden about 5-7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve. Spread one slice of bread with Russian dressing on the inside. Cut in half and serve immediately. To make the Russian Dressing: Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well. (You can use a few tablespoons of sriracha sauce in place of the chili sauce.)