Corned Beef on Rye

Instructions

1. Prepare the bread
   Spread one side of 4 bread slices with Russian dressing. Spread one side of the remaining 4 slices with Dijon mustard. Set aside while you prepare the other ingredients.
2. Warm the corned beef
   If your corned beef is cold from the refrigerator, warm it gently in a skillet over medium-low heat for about 2 minutes, or place it in a microwave-safe dish covered with a damp paper towel and heat for 30 seconds.
3. Heat the sauerkraut
   In a small saucepan, warm the drained sauerkraut over medium heat for about 3 minutes, stirring occasionally. If you like, you can mix in the caraway seeds at this point for extra flavor.
4. Assemble the sandwiches
   On the bread slices with Russian dressing, layer 2 slices of Swiss cheese, followed by a quarter of the warmed corned beef (about 4 ounces per sandwich), a quarter of the warmed sauerkraut, and a few pickle slices. Top with the bread slices spread with mustard.
5. Toast the sandwiches
   Heat a large skillet or griddle over medium heat. Butter the outer sides of each sandwich. Place the sandwiches in the skillet and cook for 2-3 minutes on each side, until the bread is golden brown and the cheese has melted.
6. Serve
   Cut each sandwich in half diagonally and serve immediately, garnished with fresh dill if desired. Accompany with extra pickles and chips if you like.