Reuben Sandwich

Heat a large nonstick or cast iron pan over medium heat.

Spread one side of each slice of bread with butter, then flip over and spread 1½ tablespoons of Russian dressing evenly over the other side of each slice.

Layer 4 slices of the bread with 2 slices of cheese, ¼ pound corned beef (or pastrami), 3 tablespoons sauerkraut (or coleslaw), and 2 more slices of cheese. Top with the other 4 slices of bread, buttered sides up.

Place 2 of the sandwiches in the skillet and cook, covered, until the first side is golden brown and the cheese is starting to melt, 3 to 4 minutes.

Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, 3 to 4 minutes more. (Reduce the heat a bit if you notice the bread is getting too browned before the cheese is fully melted.)

Place the sandwiches on a cutting board and cover with foil to keep warm. Repeat with the remaining two sandwiches. Let cool slightly, then slice the sandwiches in half and serve.