Butter one side of each slice of rye bread generously, ensuring an even spread. Lay the slices on your work surface with the unbuttered sides facing up.

On the unbuttered side of one slice, lay down the savory corned beef. Next, add a portion of well-drained sauerkraut, followed by a layer of Swiss cheese.

Carefully place the second slice of buttered rye bread on top, ensuring the buttered side is facing out. Gently press down to help the ingredients settle.

Place a skillet on the stove and heat it over medium heat. A water sprinkle should sizzle upon contact, indicating it’s ready.

Once your skillet is heated, carefully place the assembled sandwich buttered side down into the pan. Cook for approximately 3–4 minutes.

Using a spatula, gently flip the sandwich to cook the other side for another 3–4 minutes until the bread is crispy and the cheese has melted.

Remove the sandwich from the skillet and let it rest for about a minute. With a sharp knife, slice the sandwich diagonally and serve warm.