|Russian dressing||1⁄2 Cup (8 tbs) (Commercial Variety)|
|Rye bread slices||8 Ounce (8 Slices, 1 Ounce Each, Without Caraway Seeds)|
|Swiss cheese slice||4 Ounce (4 Slices Of 1 Ounce Each)|
|Canned sauerkraut||8 Ounce, drained (1 Can)|
|Thinly sliced corned beef||3⁄4 Pound|
|Dijon mustard||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs), softened|
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.