2 slicesbreadRye, Pumpernickel, or any bread of choice.
3tablespoonRussian salad dressing
4 tablespoonsauerkrautdrained and let sit on a paper towel so excess moisture is absorbed
4ozcorned beef shaved or thinly sliced (Pastrami works well, too)
Slowly heat a non-stick skillet, griddle, or flat top on low while you assemble the sandwich.
Spread the Russian dressing on one side of the bread, then add the slice of cheese, then the drained sauerkraut, then the corned beef (or pastrami), and the other slice of cheese. Spread the other ½ of the dressing on the top piece of bread and cap over the finished stack. Spread 1 teaspoon of the butter thinly over the top piece of bread, face-up. Turn the heat up to medium (your non-stick skillet should be quite warm) and place the other teaspoon of butter in the pan, moving around a bit to create a sandwich bread sized area to lay your masterpiece on. Place your stacked sandwich down on the melted butter (should be slightly sizzling but not burning). Monitor for the bread browning and crisping, and the interior heating, the cheese melting. Adjust your heat being careful to not over-brown or burn. Flip and grill the other side, using a lid to cover the pan if necessary to help melt the cheese and heat the filling. When grilled to your liking, remove and set aside to cool slightly before slicing. I cool mine on a baking cooling rack so air can circulate on the bottom and not get soggy.