Reuben Sandwich

Instructions

1. Prepare the sauerkraut
   Place the sauerkraut in a fine-mesh strainer and press firmly with paper towels to remove as much moisture as possible. This prevents the sandwich from becoming soggy.
2. Assemble the sandwiches
   Lay out 4 slices of rye bread on a clean work surface. Spread each with Russian dressing. Top each with 2 slices of Swiss cheese, followed by 2 oz of corned beef, and 1/4 cup of drained sauerkraut. Spread Dijon mustard on the remaining bread slices if using, and place on top to complete the sandwiches.
3. Butter the exterior
   Spread the softened butter evenly on the outside of each sandwich (top and bottom slices). If using caraway seeds, sprinkle them lightly over the buttered surfaces and press gently to adhere.
4. Grill the sandwiches
   Heat a large skillet or griddle over medium heat. Place the sandwiches in the pan and cook for 3-4 minutes on each side, until the bread is golden brown and crispy, and the cheese is completely melted. Press down occasionally with a spatula to compact the sandwich.
5. Serve hot
   Remove the sandwiches from the pan, cut diagonally, and serve immediately while hot and crispy. Optionally serve with dill pickles on the side.