Reuben Sandwich on Rye

• 8 slices rye bread
• 1 lb thinly sliced corned beef
• 8 slices Swiss cheese
• 1 cup sauerkraut, drained
• 1/2 cup Russian dressing or Thousand Island
• 4 tbsp butter, softened

Instructions

1. 1

   Butter one side of each slice of rye bread.

2. 2

   Spread Russian dressing on the unbuttered side of each slice.

3. 3

   Heat a large skillet or griddle over medium heat.

4. 4

   Place 4 bread slices, butter-side down, in the skillet.

5. 5

   Top each with a slice of Swiss cheese, a portion of corned beef, a mound of sauerkraut, and another slice of Swiss cheese. (The cheese helps bind the sandwich).

6. 6

   Top with remaining bread slices, butter-side up.

7. 7

   Grill for 3-4 minutes per side until the bread is crispy golden brown and the cheese is melted.

8. 8

   Serve hot, cut in half.