On an electric skillet set left side to 300 and right side to 400.

Place 4 oz sauerkraut on right side and cook until hot and excess liquid cooks off.

Butter each piece of bread and place buttered side down on left side. Immediately spread thousand island over each piece and cover with two slices of Swiss (yes, 4 slices per Sando).

Remove Sauerkraut from heat. Divide evenly and place on top of two of the bread slices.

Place corned beef on right side until hot, no more than a minute or it I'll dry out. Once hot, place two slices on each of the other two pieces of bread.

Using a flipper, check to see if your bread is golden brown. Increase heat to 350 if necessary. Once golden brown and crisp, combine half's, plate and cut diagonally.

The melted cheese is the star here. It becomes the sauce. Be careful not to use wet Sauerkraut or overdo the dressing. It just creates a soggy mess.