Corned Beef Reuben Sandwich

Instructions

1. Prepare the dressing
   If using homemade Russian dressing, mix 1/2 cup mayonnaise with 2 tablespoons ketchup, 1 tablespoon horseradish, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce. For a shortcut, use store-bought Russian or Thousand Island dressing.
2. Prepare the sauerkraut
   Place the sauerkraut in a fine-mesh strainer and press firmly to remove excess liquid. Transfer to a small saucepan and warm over medium-low heat for about 5 minutes. If using caraway seeds, stir them into the warm sauerkraut.
3. Assemble the sandwiches
   Lay out 8 slices of rye bread on a clean work surface. Spread about 1 tablespoon of Russian dressing on each slice. On 4 of the slices, layer 1/4 of the corned beef, followed by 1/4 of the warm sauerkraut, and then 2 slices of Swiss cheese. Top with the remaining bread slices, dressing side down.
4. Butter the exterior
   Spread the softened butter evenly on the outside of each sandwich, coating both the top and bottom slices of bread. This will help achieve a golden, crispy exterior when grilled.
5. Grill the sandwiches
   Heat a large skillet or griddle over medium heat. Place the sandwiches on the hot surface and cook for 3-4 minutes per side, until the bread is golden brown and crispy, and the cheese has melted completely. Press down gently with a spatula while cooking to compress the sandwich slightly.
6. Serve hot
   Remove the sandwiches from the heat and let them rest for 1 minute. Cut each sandwich diagonally and serve immediately with dill pickle spears on the side. For an authentic deli experience, add a small dish of extra Russian dressing for dipping.