8 (1-ounce) slices rye bread without caraway seeds
4 (1-ounce) slices Swiss cheese
1 (8-ounce) can sauerkraut, drained
3/4 pound thinly sliced corned beef
2 tablespoons Dijon mustard
1/4 cup butter, softened
How to Make It
Spread 2 tablespoons Russian dressing on one side of each of 4 slices of bread. Place 1 cheese slice on each bread slice. Divide sauerkraut and corned beef among sandwiches. Spread mustard on remaining 4 slices of bread, and place on top of sandwiches, mustard side down.
Spread half of butter evenly on tops of sandwiches; place sandwiches on a hot griddle or skillet, buttered side down. Cook until bread is golden. Spread remaining butter evenly on ungrilled sides of sandwiches; turn carefully, and cook until bread is golden and cheese is slightly melted. Serve immediately.