Ingredients:

  • 4 slices marbled rye bread
  • 4 ounces (8 oz total) corned beef, sliced medium-thin, warmed slightly
  • 2 ounces Swiss cheese, sliced or shredded (1 oz per serving)
  • 2 tablespoons unsalted butter (or mayonnaise), softened
  • 2 tablespoons Thousand Island Dressing (or simple dressing mixture of mayo, ketchup, horseradish, and relish)

Instructions:

  1. Mix the simple dressing (if not using pre-made Thousand Island). Warm the corned beef briefly (about 30 seconds) if using cold leftovers; warming the meat helps the internal melt.
  2. Generously spread room-temperature butter or mayonnaise edge-to-edge on one side of all four slices of bread. This buttered side is the exterior.
  3. Lay two slices butter-side down. Spread a thin layer of dressing on the inside of these slices. Layer half the Swiss cheese, then pile the warm corned beef, then the remaining Swiss cheese. Top with the second slice of bread (dressing side down).
  4. Place a heavy skillet (cast iron is preferred) over medium-low heat. Let it warm up for 3 minutes until gently heated.
  5. Place the sandwich in the pan. Immediately place a weight (such as a smaller skillet or foil-wrapped brick) on top to press the sandwich slightly. Grill for 5 to 7 minutes, or until deep golden brown and crispy.
  6. Carefully flip the sandwich, replace the weight, and grill the second side for another 5 to 7 minutes, ensuring the cheese is completely molten and slightly oozing.
  7. Remove the finished sandwich from the pan and let it rest for 1 minute on a cutting board. Slice diagonally using a serrated knife and serve immediately.