Instructions

1. 1

   In a small bowl, combine mayonnaise, ketchup, horseradish, Worcestershire sauce, lemon juice, paprika, salt, and pepper. Stir until smooth and set aside.

2. 2

   Drain sauerkraut in a colander, pressing out as much liquid as possible.

3. 3

   Butter one side of each rye bread slice generously.

4. 4

   Place two bread slices butter-side down in a cold skillet.

5. 5

   Layer one slice of Swiss cheese on each bread slice in the pan.

6. 6

   Add half the corned beef and half the drained sauerkraut to each sandwich.

7. 7

   Spread generous amount of Russian dressing over sauerkraut.

8. 8

   Top with remaining Swiss cheese slices.

9. 9

   Place remaining bread slices butter-side up on top.

10. 10

    Cook over medium-low heat for 4-5 minutes until golden brown.

11. 11

    Carefully flip and cook another 4-5 minutes until golden brown and cheese is melted.

12. 12

    Remove from pan and let rest for 1-2 minutes.

13. 13

    Slice diagonally with a sharp serrated knife and serve immediately.