8 slices quality rye bread

1/2 cup homemade Russian Dressing,

OR homemade Thousand Island Dressing (Russian is spicy, Thousand Island is sweeter)

1 pound sliced corned beef

1 cup sauerkraut, very thoroughly drained to prevent sandwiches from getting mushy

8 slices Swiss cheese

4 tablespoons unsalted butter, at room temperature

Spread one side of each slice of bread with 1/2 tablespoon of butter. On the other side, spread one tablespoon of Russian or Thousand Island dressing (do this for every slice of bread). Top four of the slices of bread each with 1/4 pound corned beef, 1/4 cup of sauerkraut, and 2 slices of Swiss cheese. Top each sandwich with the other slice of bread, buttered sides facing out.

Heat a large non-stick skillet over medium heat. Place the sandwiches in the skillet and cook until golden brown and crispy. Carefully flip the sandwiches over and cook the other side until golden brown and crispy and the cheese is melted. If you’re unable to fit all the sandwiches in the skillet, keep the finished ones in a warm oven.

Serve immediately while the sandwiches are warm and crispy.