Butter one side of each slice of rye bread.
Lay four slices of bread, buttered side down, on a clean work surface.
Layer 3 ounces of corned beef on each of the four slices.
Top the corned beef with 1/4 cup of sauerkraut on each sandwich.
Place 2 ounces of Swiss cheese on top of the sauerkraut of each sandwich.
Spread 2 tablespoons of dressing on the remaining four slices of bread, then place them dressing side down on top of the cheese.
Preheat a skillet over medium heat and add the sandwiches, buttered side down.
Cook for 3-4 minutes, then carefully flip the sandwiches to toast the other side.
Cook for an additional 3-4 minutes or until the cheese is melted and both sides are golden brown.
Remove the sandwiches from the skillet and let them rest for a minute before slicing in half.
