1. **Prepare Russian Dressing:** In a medium size bowl, combine 2 tablespoons minced onion, 1/2 cup mayo, 2 tablespoons ketchup, 2 teaspoons horseradish, 1 unit hot sauce, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon paprika. Season with salt and pepper to taste and set aside.
2. **Cook Corned Beef:** Rinse the excess brine off the corned beef (optional). In a large pot filled with water, add the corned beef brisket along with the seasoning packet and bay leaves. Boil for 3-4 hours, turning every hour, or until the beef is tender. To check for tenderness, poke the beef with a knife; if there is minimal resistance, it's done. Remove the beef from the water and slice against the grain.
3. **Prepare Sauerkraut:** In a medium size pan on medium heat, add a little olive oil and the sauerkraut (which can be rinsed first, optional). Sauté and season with salt and pepper. Once the sauerkraut is hot, drizzle a little maple syrup to taste and set aside.
4. **Assemble and Toast Reuben:** Slice the rye bread. Spread the prepared Russian dressing on both the top and bottom slices of bread. Assemble the sandwich with a generous amount of the sliced corned beef, followed by Swiss cheese, and then some of the maple-glazed sauerkraut.
5. In a large pan on medium heat, add some butter and toast the assembled Reuben on both sides until golden brown and the cheese is melted.
6. **Serve:** Serve immediately with dill pickles and a side of fries or chips. Enjoy!
