Easy Reuben Sandwich

I love this sandwich!  It's perfect for St. Patrick's Day, or any dang day you want a delicious, classic sandwich.  Added bonus:  it's super easy to make!

INGREDIENTS

1 loaf rye bread
2 pounds corned beef, sliced thinly
12 ounces Russian dressing, recipe follows
12 ounces sauerkraut (I prefer Boar's Head)
12 slices Swiss cheese
4 Tbsp butter, melted
Thousand Island or Russian Dressing 

DIRECTIONS

• Spread each slice of bread with dressing.  Layer half of the slices with corned beef, sauerkraut, and slices of Swiss cheese.  Top the sandwiches with the remaining slices of bread (dressing-side down).
• In batches, heat a large heavy skillet over medium heat. Brush the bread with butter. Put the sandwiches in the pan and weight it with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted.
• Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.

Enjoy with a Guinness or Milford's own River's Edge Brewery's Dirty Frank Stout!