18 slices Russian rye bread
1 1/4 c. Thousand Island dressing
12 slices Swiss cheese (about 12 oz.)
1/2 c. sauerkraut
24 slices corned beef (about 12 oz.)
butter

Spread bread with dressing. On each of 12 bread slices, arrange one cheese slice, two teaspoons sauerkraut, and two slices corned beef. Stack these bread slices to make 6 sandwiches. Cover with remaining bread slices. Secure with picks. Spread outside surfaces with butter and grill until cheese is melted and sandwich is heated through. (I sometimes broil mine.) Cut diagonally into 3 pieces. Serve with dill pickles and French fried potatoes.