Instructions

• Make the Russian dressing: in a bowl combine the mayonnaise, ketchup, grated onion, prepared horseradish, Worcestershire sauce, yellow mustard, smoked paprika, and salt and pepper to taste; whisk until very well combined and set aside.
• Drain the sauerkraut thoroughly (use a sieve and press with a spoon or squeeze gently in a towel or paper towel) and set aside.
• Spread 1/2 tablespoon of the softened butter on one side of each of the 6 slices of rye bread.
• Spread the prepared Russian dressing on the unbuttered side of each slice of bread.
• Assemble three sandwiches: on the dressing side of three slices, divide the corned beef, the Swiss cheese, and the drained sauerkraut evenly; top each with another slice of bread so the buttered sides face outward.
• Preheat a large skillet over medium-low heat.
• Cook the sandwiches in batches (about 2 at a time): place the sandwiches buttered side down in the skillet, gently press with a spatula, and cook 3 minutes; flip and cook 3 more minutes, or until the bread is lightly toasted and crispy and the cheese has melted. Repeat with any remaining sandwich.
• Remove sandwiches from the skillet, let rest briefly, slice if desired, and serve warm.