Ingredients:

  • 4 slices of rye bread (or pumpernickel), about 1/2 inch thick (100g)
  • 8 ounces (225g) corned beef, thinly sliced
  • 1 cup (150g) sauerkraut, drained
  • 4 slices of Swiss cheese (or Gruyère)
  • 2 tablespoons (30g) unsalted butter, softened
  • 2 tablespoons (30g) Thousand Island dressing (or Russian dressing)

Instructions:

  1. Prepare the Ingredients: Gather and measure all ingredients. Drain the sauerkraut and pat dry with paper towels.
  2. Assemble the Sandwiches: Spread 1 tablespoon of Thousand Island dressing on one side of each slice of rye bread. Layer with corned beef, sauerkraut, and 2 slices of Swiss cheese per sandwich. Top with the remaining slices of bread, dressing side down.
  3. Preheat the Skillet: Heat a skillet or griddle over medium heat until hot but not smoking.
  4. Butter the Bread: Spread softened butter on the outer sides of each sandwich.
  5. Cook the Sandwiches: Place the sandwiches in the skillet. Cook for 4-5 minutes on one side until golden brown. Carefully flip using a spatula and cook for another 4-5 minutes until the cheese is melty and the bread is golden.
  6. Check for Doneness: The cheese should be gooey and melted. A visual cue is when the bread is a deep golden brown.
  7. Serve: Remove from the skillet, slice diagonally, and serve hot.