This meal is my ultimate indulgence, so I have to let you in on it.

Directions
Preheat a griddle or large skillet over medium heat.
Spread a thin layer of butter on one side of each slice of rye bread.
Place four slices of bread, butter-side down, on the griddle.
On each slice, layer 2 slices of Swiss cheese, 1/4 cup of sauerkraut, approximately 1/4 lb of corned beef, and 2 tablespoons of Thousand Island dressing.
Top with the remaining bread slices, butter-side up.
Cook the sandwiches for about 3-5 minutes on each side, or until the bread is golden brown and the cheese has melted.
Carefully remove the sandwiches from the griddle, slice them in half if desired, and enjoy!
Variations & Tips
For a lighter version, you can use turkey instead of corned beef and swap out the dressing for a mustard-based sauce. If you’re a fan of heat, try adding a few slices of pickled jalapeños inside the sandwich. And for a more gourmet touch, consider using a marbled rye bread or adding a handful of fresh baby spinach. This sandwich can also be made in a panini press for an evenly toasted and pressed effect.