Butter one face of each rye slice and spread dressing on the other.

Layer Swiss, warm corned beef, dry sauerkraut and more Swiss over two dressing sides and close the sandwiches.

Griddle butter-side down in cast iron over medium-low heat for 4 to 5 minutes.

Turn and cook 4 minutes more, covering for the final minute if needed to melt the cheese.

Rest 2 minutes before cutting.