cups jarred sauerkraut
cup butter, softened
slices rye or marble rye bread
ounces thinly-sliced deli corned beef or pastrami
ounces Swiss cheese
¼ to ½
cup prepared Thousand Island dressing
Deli coleslaw and 4 kosher garlic pickle spears for serving.
Preheat indoor grill. Drain sauerkraut well on paper towels. Spread 1 tablespoon butter evenly over each slice of bread. Turn 4 bread slices over (butter side down); top with equal amounts corned beef, sauerkraut and cheese. Top with remaining 4 bread slices (butter side up). Place sandwiches on grill (a family-size grill will cook two sandwiches at a time); close lid and cook 4 minutes or just until cheese begins to melt. Place on serving platter. Remove the bread slice touching the meat and spread 1 to 2 tablespoons of the dressing evenly over each sandwich, cover sandwiches with foil to keep warm, if desired, and repeat with remaining sandwiches. Serve with deli coleslaw and pickles. Note Stack sandwich ingredients in the order given to prevent sogginess.