Instructions:
- Prep the bread – Spread butter on one side of each rye slice. The buttered side will be the outside for grilling.
- Assemble – On the unbuttered side, spread dressing. Layer corned beef, sauerkraut, and Swiss cheese. Top with the second slice of bread (buttered side facing out).
- Grill – Heat a skillet or griddle over medium heat. Cook sandwiches until golden brown and crispy on both sides, and cheese is melted (about 3–4 minutes per side).
- Serve – Slice in half and enjoy with extra pickles or potato chips.
💡 Tip: If you like extra crispiness, press the sandwich slightly with a spatula while grilling.
Would you like me to also give you a New York deli-style twist (extra piled-high and juicy), or keep it simple classic?