8 slices pumpernickel rye bread
8 thin square slices Swiss cheese
16 thin slices cooked corn beef
1/4 c. mayonnaise
1 c. (16 oz.) drained sauerkraut
4 tbsp. butter
8 thin slices cooked chicken (optional)

Spread mayonnaise on all bread slices. Cover each of 4 bread slices with 2 cheese slices, 4 slices of corned beef and 4 tablespoons sauerkraut. Chicken slices may be added. Cover with remaining bread slices. Spread top side of sandwiches with half of the butter. Melt remaining butter in a skillet. Place sandwiches, bottom side down, in melted butter and cook until golden. Turn and cook second side until golden. Alternate method: assemble with beef on bread, then stack sauerkraut and cheese. Broil 3 minutes or until cheese melts. Top with remaining toast.