Ingredients:

  • 8 oz (225 g) corned beef, sliced thin
  • ½ cup (120 ml) sauerkraut, drained and squeezed
  • 4 slices of Swiss cheese
  • 4 slices of rye bread (or marbled rye for a twist)
  • 4 tbsp (60 g) Russian or Thousand Island dressing
  • 2 tbsp (30 g) unsalted butter, softened

Instructions:

  1. Slice corned beef, cheese, and bread if not pre-sliced. Drain and press sauerkraut to remove excess moisture.
  2. Spread 1 tablespoon of dressing on one side of each slice of rye bread. Layer corned beef, sauerkraut, and Swiss cheese on two of the dressing-spread slices. Top with the remaining slices, dressing side down.
  3. Heat the non-stick pan or griddle over medium heat. Spread 1 tablespoon of softened butter on the outer sides of each sandwich. Place the sandwiches in the hot pan, cooking until golden brown, about 4-5 minutes.
  4. Carefully flip the sandwiches with a spatula; grill the other side until golden and the cheese is melted, an additional 4-5 minutes. The internal temperature should ideally reach 165°F (74°C).
  5. Remove sandwiches from the pan, slice in half, and serve warm.