1/4cupthousand island dressingor Russian dressing, plus extra for dipping, if desired
4slicesSwiss cheese
1/4 to 1/3lbcorned beefdeli thin sliced from or thinly sliced leftover corned beef brisket
1/2cupsauerkrautexcess liquid squeezed out
Instructions
Preheat a cast iron skillet or nonstick pan over medium heat while you assemble the sandwich.
Butter one side of each slice of bread, then flip over.
Spread the opposite sides of the bread with 1-2 tablespoons Thousand Island dressing. Add two slices of Swiss cheese on top of each slice of bread. When the cheese melts, it will act as the "glue" that holds the sandwich together, so you need it on both sides.
On one slice, layer the corned beef followed by the sauerkraut. Take care that the corned beef (deli sliced or leftover brisket) is even from edge to edge, not mounded in the middle.
Place the other slice on top of the sauerkraut, cheese side down, to complete the sandwich.
Add to preheated pan and lower heat to medium low. Cook on each side for about 5 minutes, or until bread is toasty brown, cheese is melty, and inside is heated through.
Serve immediately with extra dressing for dipping, if desired.
Notes
If you like cold sauerkraut against a hot sandwich like I do, assemble the sandwich without the sauerkraut. Cook as instructed, then separate the sandwich halves and add the sauerkraut in the middle after cooking.