1 cup sauerkraut (place in a clean kitchen towel or cheesecloth and wring out excess liquid)
4 slices swiss cheese
Sauce:
1 cup mayonnaise
1 cup ketchup
¼ cup sweet pickle relish
1 tbsp pickle juice
Mix sauce together ingredients and set aside.
Butter one side of each slice of bread. Place 4 slices of bread, butter side down, on a griddle or in a large skillet.
Place sliced corned beef, ¼ of the sauerkraut and 1 slice of swiss cheese on each slice of bread. Top with the remaining 4 slices of bread, butter side up.
Heat the griddle or pan on medium heat and place a tray or platter on top of the sandwiches to weigh them down. You can also use a panini press. Cook for 4-5 minutes per side.
Slice sandwiches in half and serve with a pickle spear, potato chips, and sauce for dipping.
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