Ingredients:

  • 4 slices Thick Cut Rye Bread (or Sourdough)
  • 6 oz Cooked Corned Beef, thinly sliced
  • 4 slices Swiss Cheese (or Gruyère)
  • 2 slices Sharp Cheddar Cheese
  • 2 Tbsp Unsalted Butter, softened
  • 1 Tbsp Mayonnaise (optional)
  • 2 tsp Thousand Island or Russian Dressing (optional)

Instructions:

  1. Lay the bread slices flat. If using dressing, spread a thin layer on the internal face of each slice. Evenly layer the Swiss cheese slices onto two pieces of bread.
  2. Top the Swiss cheese with the thinly sliced corned beef, ensuring the meat is distributed edge-to-edge. Place the Cheddar slices on top of the corned beef, followed by the remaining bread slices.
  3. Evenly spread the softened butter (or mayonnaise) onto the outside of the assembled sandwiches, ensuring full coverage for browning.
  4. Place a medium heavy-bottomed skillet over Medium-Low heat. The goal is a low, slow cook.
  5. Place the sandwiches carefully into the preheated dry skillet. Allow to cook undisturbed for 3 to 4 minutes until the bottom slice is deep golden brown.
  6. Flip the sandwiches using a sturdy spatula. Immediately place a sandwich press or heavy lid gently on top to compress them slightly for 4 to 5 minutes.
  7. Cook for an additional 4 to 5 minutes, or until the second side is rich golden brown and the cheese is fully melted and oozy. Reduce heat if the crust browns too quickly.
  8. Remove the sandwiches from the heat, place them on a cutting board, and allow them to rest for 1 minute before slicing diagonally and serving immediately.