Mix all of the dressing ingredients together in a small bowl. It will have the best flavor if you make it a few hours before you need it. If refrigerated, take out about an hour before making the sandwiches.

It is best to have all of the ingredients close to room temperature, so take everything out of the fridge about an hour before.

Lay all of the bread slices out on the counter, and lightly butter the side facing up.

Lay up to half of the slices butter side down in a cold iron skillet, saute pan or griddle. [you may have to do your sandwiches in batches, depending on how large a pan you have]

Place a single layer of cheese on the bread, followed by 1/4 pound of corned beef.

Top the corned beef with a handful of sauerkraut, spread evenly.

Drizzle on a couple tablespoons of the dressing you prepared earlier.

Top everything with another single layer of cheese.

Cover the pan, and turn the heat to medium.

Cook the sandwiches for about 5 minutes, shifting their position around the pan a bit, so that they cook evenly. Take a peek at the underside of the bread - if it is not browned, and the cheese starting to get melted, leave it another 3 minutes and then check again. The exact amount of time it take depends on the pan you use, your stove, etc, so just keep checking.

When the sandwich is ready to turn, top with another slice of bread, with the butter facing out.

Quickly turn each sandwich, holding the layers together. If things get a little crooked, no worries - just smoosh it all back neatly together with your turner.

Grill the second side about 5 minutes, and then check the bottom to see if it is getting browned, cooking a few minutes more if it is not.

When the sandwich is done, carefully remove to a cutting board and slice in half with a bread knife, holding it firmly as you slice through.

Serve immediately with extra sauce for dipping. A nice crunchy dill pickle is optional, but highly recommended.