Start by gathering all your ingredients. Slice your rye bread and have your pre-cooked corned beef ready. Don’t forget to drain that sauerkraut; you’ll want it moist, not soggy!

Take a slice of rye bread and spread a layer of butter on one side. Flip it over and spread the Dijon mustard on the other side. Next, layer on the corned beef. On top of that, add a generous spoonful of sauerkraut followed by a healthy layer of Thousand Island dressing.

Now comes the gooey goodness! Sprinkle the grated Emmental or Gruyère cheese on top of your layers. If you’re a cheese lover like me, don’t hold back.

Place another slice of buttered rye bread on top, buttery side facing out. This is your sandwich!

Heat a skillet over medium heat. Place your sandwich in the skillet and press down slightly. Cook it for about 4-5 minutes on each side or until the bread is golden brown and the cheese melts. Keep an eye on it to prevent burning.

Once it’s done, slice the sandwich in half. Serve it hot with your choice of sides.