Russian Dressing (recipe follows) or spicy brown mustard
1 tablespoon unsalted butter, divided
Pickles, for serving
For the Dressing:
1/3 cup mayonnaise
2 tablespoons ketchup
2 tablespoons pickle relish
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Directions
For the Sandwich: Place one slice of bread on work surface and top with the corned beef, sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with Russian dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of sandwich until golden and the cheese has melted, 2 to 3 minutes. Serve with pickles.
For the Dressing: Combine all of the ingredients in a small bowl. Dressing can be covered and refrigerated for up to 1 week.
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