1/2 c. Russian or Thousand Island dressing
1/2 lb. thinly sliced corned beef
12 thin sliced Swiss cheese
1 c. drained sauerkraut
Mustard
Softened butter
12 slices rye bread

Spread 6 bread slices with dressing. Divide corned beef evenly among slices. Top each with 2 slices of cheese and about 2 tablespoons sauerkraut.

Spread remaining bread slices with mustard and press, mustard side down, over sandwiches.

Spread out-side surfaces with butter. Grill slowly until cheese melts and bread browns. Serve with dill pickles.

RACHEL SANDWICHES: Substitute cole slaw for sauerkraut.