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Ingredients
- 8 slice(s) rye bread
- 4 teaspoon(s) coarse-grain prepared mustard
- 1 pound(s) corned beef, thinly sliced
- 1/2 pound(s) Swiss cheese, thinly sliced
- 8 ounce(s) sauerkraut, drained
- 1/2 cup(s) Russian Dressing
- 1/2 tablespoon(s) butter
Preparation
Step 1
Prepare the sandwiches: On a work surface, place 4 slices of rye bread and spread each with 1 teaspoon mustard. Layer each bread slice with 1/4 pound corned beef followed by 2 ounces Swiss cheese and 2 ounces sauerkraut. Spread 2 tablespoons Russian Dressing on the remaining 4 slices and place dressing-side down on top of sauerkraut.
Toast the sandwiches: In a large nonstick skillet, melt butter over medium-high heat. When butter begins to sizzle, place sandwiches in the pan and toast until golden brown -- about 3 to 5 minutes. Turn sandwiches over and continue to toast for 3 to 5 more minutes. Serve immediately.