Turkey 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 liquid as possible. Transfer to a small bowl and set aside.
2. 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 turkey, followed by 1/4 of the drained sauerkraut, then 2 slices of Swiss cheese. Sprinkle with caraway seeds if using. Top with the remaining bread slices, dressing side down.
3. Butter the exterior
   Spread the softened butter evenly on the outside of each sandwich (on both top and bottom slices). Season the buttered sides lightly with salt and pepper.
4. Grill the sandwiches
   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add 2 sandwiches to the pan and cook for 3-4 minutes per side, until the bread is golden brown and crispy and the cheese has melted. Add the remaining tablespoon of oil and cook the remaining 2 sandwiches the same way.
5. Serve
   Transfer the sandwiches to a cutting board and let rest for 1 minute. Slice each sandwich diagonally and serve immediately with additional Russian dressing on the side if desired.