- 8 slices light rye bread, divided
- 8 slices Swiss cheese
- 1/2 cup Thousand Island dressing
- 8 ounces deli corned beef, thinly sliced
- 1 cup sauerkraut, drained
- 4 tablespoons butter, room temperature
- Heat a large skillet or a griddle on medium-low heat.
- Lay 4 bread slices on the counter. Build each sandwich in the following order on the bread: 1 slice Swiss cheese, 1 tablespoon dressing, 1/4 of corned beef, 1/4 cup sauerkraut and the second slice of Swiss cheese. Top with remaining bread slice, butter each top.
- Place each sandwich, buttered side down, in the skillet or griddle. Butter each top. Grill sandwiches until both sides are golden brown, about 5 minutes per side. Cut in half and serve immediately.