Grilled Reuben Sandwiches

1 cup Thousand Island dressing, divided

18 slices rye bread

12 slices Swiss cheese

½ cup canned sauerkraut, drained

24 slices thinly sliced corned beef ( about 1 pound)

Butter, softened

Spread 2/3 cup Thousand Island dressing on one side of 12 slices of bread; arrange 1 slice cheese, 2 tsp sauerkraut, and 2 slices corned beef evenly over each slice. Stack to make six (2 layer) sandwiches; spread remaining 1/3 cup dressing on remaining 6 bread slices, and invert on top of sandwiches.

Spread butter on outside of top slice of bread; invert sandwiches onto a hot skillet or griddle. Cook until bread is golden. Spread butter on ungrilled side of sandwiches; carefully turn, and cook until bread is golden and cheese is slightly melted. Secure sandwiches with wooden picks; cut crosswise into thirds. Serve hot.