Instructions

• Lay out the 8 slices of rye bread on a work surface.
• Spread 1/2 tablespoon unsalted butter on one side of each bread slice. On the opposite side of each slice spread 1 tablespoon Russian or Thousand Island dressing.
• On the dressing side of 4 bread slices, divide and layer the filling: 1/4 pound sliced corned beef, 1/4 cup very thoroughly drained sauerkraut, and 2 slices Swiss cheese for each sandwich.
• Top each prepared slice with the remaining 4 bread slices, buttered sides facing out, to make 4 sandwiches.
• Heat a large nonstick skillet over medium heat until hot.
• Place as many sandwiches in the skillet as fit without crowding. Cook until the bottom is golden brown and the cheese begins to melt, about 3–4 minutes; press gently with a spatula if desired.
• Carefully flip each sandwich and cook the other side until golden brown and the cheese is fully melted, about 3–4 minutes more. Reduce the heat if the bread is browning too quickly.
• If you cannot fit all sandwiches in the skillet at once, keep the finished sandwiches in a warm oven while you cook the remaining ones.
• Serve immediately while the sandwiches are warm and crispy.