Preheat oven to 350 degrees F.
Sprinkle the corned beef with a little water, wrap it
tightly in aluminum foil and steam it in the oven.
Meanwhile, put the whole loaf of rye bread
(unwrapped) into the oven. Bake the bread until the
crust is very crunchy, about 15 minutes. Set the bread
on the counter and let it cool for about 5 minutes.
When the rye bread is cool enough to handle place it
on a cutting board. Hold the bread knife at a 45-degree
angle and cut 12 slices.
Take the corned beef out of the oven and unwrap it.
Spread each slice of bread with Russian dressing. Layer
half of the slices with corned beef, sauerkraut and
slices of Swiss cheese, then top the sandwiches with the
remaining slices of bread (dressing-side down).
Heat 2 large heavy skillets over medium heat. Brush
the bread with butter. Put the sandwiches in the pans
and weight them with a lid or heat proof bowl topped
with something heavy. Cook until the first sides are
crisp and golden about 7 minutes then flip the
sandwiches. Cook until the second sides are also well
toasted and the cheese is melted. Lift the sandwiches
onto a cutting board. Cut each in half diagonally and
Cook's Note: Buy high quality corned beef for this
recipe. Avoid corned beef that is very lean.
3/4 cups mayonnaise
1/4 cup plus 2 to 3 tablespoons chili sauce
2 tablespoons sour cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon minced Spanish onion
1 tablespoon plus 1 teaspoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce
Combine the mayonnaise, chili sauce, sour cream,
parsley, onion, pickle, lemon juice, horseradish and
Worcestershire sauce in a bowl and mix well.
Yield: 2 cups