Ingredients

• 3 tablespoons mayonnaise 
• 3 tablespoons finely chopped onion 
• 1 tablespoon sweet pickle relish 
• 2 tablespoons chili sauce 
  Softened butter 
• 8 slices rye bread, preferably a good Jewish rye 
• 3/4 pound corned beef, thinly sliced (more or less to taste) 
• 8 thin slices of good quality Swiss cheese, such as Jarlsberg
• 1 package or can (1 pound) sauerkraut, rinsed and thoroughly drained 

In a small bowl, mix together the mayonnaise, onion, relish and chili sauce. Spread one side of each piece of bread with butter. On the unbuttered side of 4 pieces, layer first some corned beef, then cheese, and sauerkraut.

 Gently press down on the kraut to help it adhere to the cheese. Spread the unbuttered sides of the 4 remaining pieces of bread with the dressing. Place those halves, dressing side down, on top of the other halves. Heat a large nonstick skillet over medium-heat, adding just enough butter to barely coat the bottom. Place the sandwiches in the pan. 

Press down on each sandwich then cover and grill until bottom is browned, about 4 minutes. Carefully turn each sandwich; cover and brown the other side. Serve immediately