Make the Russian Dressing: In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, white wine vinegar, and smoked paprika. Stir until it becomes a smooth, salmon-pink colour. Season with a pinch of salt and pepper, then taste and adjust the tanginess to your liking. The smell should be bright and slightly sweet, with a gentle kick from the paprika.

Prepare the Sauerkraut: Tip the drained sauerkraut into a small saucepan. Place it over a medium heat and cook for 2-3 minutes, stirring occasionally. You'll hear it start to hiss and pop as the remaining moisture evaporates. The goal is to dry it out slightly and warm it through, creating a more concentrated, tangy flavour. Set aside.

Butter and Assemble: Lay four slices of rye bread on your work surface. Spread a generous, even layer of softened butter on the outside of each slice (the side that will hit the pan). Flip them over. On the unbuttered side of two slices, spread a thick layer of the Russian dressing. Top with a slice of Swiss cheese, then a generous pile of the warmed sauerkraut. Layer on the sliced corned beef, folding it to create height and texture. Add the second slice of Swiss cheese, then close the sandwich with the remaining bread slice, buttered side facing out.

Heat the Pan: Place a large, heavy-bottomed frying pan or skillet over a medium-low heat. Give it a minute to warm up—you want a gentle, even heat, not a fierce blast, to achieve that deep, golden crust without burning the butter.

Grill the First Side: Carefully place one sandwich into the warm pan. You should hear a gentle, satisfying sizzle immediately. Press down on the sandwich gently with a spatula. Let it cook for 3-4 minutes without moving it. The butter will melt and the bread will turn a deep, nutty brown. You'll smell the toasting rye and the rich, warm butter.

Flip and Finish: Using a spatula, carefully flip the sandwich. The cooked side should be a beautiful, speckled golden-brown. Press down again gently. Cook for another 3-4 minutes, until the second side is equally crisp and the cheese inside has fully melted, oozing slightly at the edges. The kitchen will now smell of toasted bread, melted cheese, and savoury corned beef.

Rest and Slice: Remove the sandwich from the pan and place it on a cutting board. Let it rest for a full minute. This crucial step allows the cheese to set slightly, preventing it from all sliding out when you cut. Using a sharp serrated knife, slice the sandwich diagonally. The sound of the crust cracking is deeply satisfying.