Corned beef
Swiss cheese
Mustard
Rye bread
butter
Sauerkraut
Mayonnaise

O n a slice of rye, pile a slice of Swiss, thin layer of sauerkraut, coat with a layer of mayonnaise and mustard, enough corned beef to cover the rye. Another layer of kraut, mustard and mayonnaise, another slice of Swiss cheese. In a hot skillet or griddle, melt a pat of butter the size of your bread and place sandwich in the center; butter a slice of rye and place on sandwich butter side up. When bottom of sandwich is toasty flip over with spatula and cook until toasty also.