Make the Russian Dressing:

• In a medium bowl, combine mayonnaise, sour cream, ketchup, relish, minced onion, horseradish, lemon juice, Worcestershire sauce, yellow mustard, and kosher salt. Stir well and refrigerate until needed.

Warm the Corned Beef:

• Preheat the oven to 350°F (175°C). Place the sliced corned beef on a large sheet of aluminum foil, add 2-3 Tbsp of water, fold into a packet, and seal tightly. Warm in the oven for 8-10 minutes. Carefully open the packet to release the steam.

Prepare the Bread:

• Spread ½ Tbsp softened butter on each slice of bread. Flip the slices and spread a generous amount of Russian dressing on the other side.

Assemble the Sandwiches:

• On 4 slices of bread, layer ¼ lb of warmed corned beef, ¼ of the sauerkraut, and 2 slices of Swiss cheese. Top with the remaining slices of bread (dressing sides down). Press down slightly.

Cook the Sandwiches:

• Heat a large skillet over medium-low heat. Once hot, add 2 sandwiches at a time, cover with a lid, and cook undisturbed for 3-5 minutes. Flip carefully and cook for an additional 3-5 minutes. Keep the heat low to prevent burning. Clean the skillet with a paper towel before cooking the second batch.

To Serve:

• For a classic deli presentation, cut each sandwich in half (diagonal or lengthwise). Stack the halves and spear with 2 small dill pickles on bamboo skewers. Serve with potato chips and enjoy hot!