2/3 cup Mayonnaise
1/4 cup Ketchup styled chili sauce
2 tablespoon finely chopped bread-and-butter pickles
Cooked corned beef (about 3/4 pound, sliced)
8 slices Rye Bread
8 slices Swiss cheese
1 cup well drained refrigerated sauerkraut
1/2 cup butter (at room temperature)
To make the Russian dressing, in a small bowl, mix together the mayonnaise, chili sauce, and chopped pickles. Set aside
To make the sandwiches, preheat a griddle or 2 large frying pans over medium heat. Add the corned beef and cook, turning occasionally, just until heated but not browned, about 1 minute. Remove from heat.
Lay the bread slices on a work surface and spread each slice with 1 tablespoon of the dressing. Trim the slices of Swiss cheese to fit the bread slices, then place 1 cheese slice on each of the 4 bread slices. Top each with one fourth of the corned beef, followed by 1/4 cup of the sauerkraut, and then 1 more slices of cheese. Top with the remaining bread slices, dressing side down. Spread the outside top and bottom of each sandwich with 2 tablespoon of butter. Place the sandwiches on the griddle and reduce the heat to medium-low. The sandwiches should cook fairly show to allow the bread to grow without burning while the cheese melts, Flip the sandwiches and brown the second sides, about 4 minutes more. Transfer to a cutting board and cut in half.