| Ingredients | |
|---|---|
| 2 Tbsp | butter, softened |
| 8 slices | rye bread |
| 8 slices | swiss cheese |
| ¾ lbs | corned beef brisket, thinly sliced |
| ½ lbs | sauerkraut |
| ¼ C | russian dressing |
| Dressing Ingredients | |
|---|---|
| ⅓ C | mayonnaise |
| 1½ Tbsp | ketchup |
| 1½ tsp | prepared horseradish |
| ½ tsp | worcestershire sauce |
| pinch | salt (to taste) |
| pinch | ground black pepper (to taste) |
Directions
- Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface.
- Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.
- Using paper towels, squeeze out excess moisture from the sauerkraut.
- Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing.
- Add another layer of corned beef and a second slice of Swiss cheese to each sandwich.
- Top with the remaining bread slices; butter the side facing out.
- Preheat a griddle or frying pan to medium heat.
- Cook the sandwiches on one side until the bread is golden brown.
- Carefully flip the sandwiches over and finish cooking on the second side.
- Cut the sandwiches in half before serving.