Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a serrated knife and cutting board, slice 8 pieces from Harvest Grain Sandwich Loaf. If grilling, butter one side of each piece.
Using a carving knife on the same cutting board, slice pieces of corned beef into 1/2" - 3/4" thickness.
If necessary, drain the sauerkraut.
Assemble the Sandwiches
Heat a large cast iron skillet or griddle. When hot, place 4 slices of bread, buttered sides down.
Arrange on top of each, a slice of Swiss cheese, slices of corned beef, a couple spoons of drained sauerkraut, and a tablespoon or two of Thousand Island Dressing, in that order.
Top with remaining slices of bread, buttered side up. Turn when first side is deep golden brown, about 4 minutes. Carefully turn sandwiches over and repeat for second side, pressing down to enclose the sandwich.
Toasted Version
Prepare a quick toasted version of this sandwich by toasting the slices of bread in a toaster. Butter one side of each and then build the sandwiches by adding Swiss cheese, corned beef, drained sauerkraut and Thousand Island Dressing. Top with buttered side toast on the inside.
Serve sandwiches with plain potato chips and dill pickle spears. Serves 4.
Notes
*Unless otherwise indicated, all butter on this recipe site is salted.