Reuben Sandwich

The best Reuban sandwich I ever made
was with using leftover corned beef,
sliced Swiss cheese, sauerkraut,
with Russian dressing on dark rye bread.
I slathered some butter on it and
placed it in the skillet to toast it
like making a grilled cheese sandwich.
This is about as good as good gets!

Ingredients:
Sandwich ingredients
2 Tbsp unsalted butter, softened
8 slices rye bread
8 slices Swiss cheese
3/4 lb corned beef brisket, thinly sliced
1/2 lb sauerkraut
1/4 cup Russian Dressing

Russian Dressing
Combine the following ingredients. Makes one-half cup
1/3 cup mayonnaise
1 1/2 Tbsp ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste

Directions:
Butter one side of four slices of bread,
and place the slices buttered-side down
in a cold cast iron skillet.
Top each with a slice of bread with a
slice of Swiss cheese,
and then divide 1/2 corned beef among them.
Using paper towels, squeeze out
excess moisture from the sauerkraut.
Divide the sauerkraut among the sandwiches,
and top each with one tablespoon
of creamy Russian dressing.
Add another layer of 1/2 of the corned beef
and a second slice of Swiss cheese to each sandwich.
Top with the remaining bread slices;
buttered the side facing up.
Heat the skillet to medium heat.
Cook the sandwiches on one side until
the bread is golden brown.
Use a spatula to carefully flip
the sandwiches over and finish
cooking on the second side.
Cut the sandwiches in half before serving.
Make 4 sandwiches. Serve with a side of coleslaw.