A hot, savory grilled sandwich loaded with corned beef, melted Swiss cheese, tangy sauerkraut, and Russian dressing on rye bread.
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6 items
Butter one side of each slice of rye bread.
Spread Russian dressing on the non-buttered side of each slice.
On one slice (dressing side up), layer one slice of Swiss cheese, the corned beef, the sauerkraut, and the second slice of Swiss cheese.
Top with the second bread slice, buttered side out.
Heat a skillet over medium-low heat. Optionally, warm the corned beef separately if it’s cold.
Place the sandwich in the skillet. Grill for 3-4 minutes until the bread is golden brown and crispy.
Flip carefully and grill the other side for another 3 minutes until golden and the cheese is melted. Cover the pan as soon as you flip the sandwich to help the cheese melt better.
Remove from heat, let rest for a minute, then slice in half. Serve hot.
