Classic Reuben Toasted Sandwich

Butter each slice of bread evenly to the edges on one side.

Place two slices, buttered side down, in a medium cold skillet and spread 1 tablespoon of Russian dressing on the face-up, dry side of each bread slice. Add a layer of sauerkraut, spreading it evenly. Arrange the cheese in an even layer over the sauerkraut, followed by the corned beef.

Spread remaining Russian dressing on the dry side of the remaining bread slices and place it, dressing side down, buttered side up, over the corned beef.

Place the skillet over medium-low heat and grill the sandwich slowly, gently pressing the sandwich down a few times with a wide metal spatula. Grill until the bread is crisp and golden brown, turn the sandwich over with the help of the spatula. Grill until the second side is nicely browned. Flip the sandwich over once more time to briefly reheat the other side.