Scale

4 slices rye or sourdough bread

1/2 lb pastrami or corned beef, sliced

1 cup shredded Swiss or Gruyère cheese

1/2 cup sauerkraut, drained

2 tbsp butter

1/4 cup Thousand Island dressing (plus extra for dipping)

Butter the outside of each slice of bread.

On the inside, layer cheese, pastrami, and sauerkraut. Drizzle with dressing before closing up the sandwich.

Grill in a skillet over medium heat, 3–4 minutes per side, until golden and melty.

Let rest 1 minute, slice, and serve with extra dressing on the side for dipping.