1/4 cup Sweet Relish
2 Tbsp Cocktail Sauce
1 cup Sauerkraut, drained and rinsed
2 Tbsp Cider Vinegar
1 tsp Brown Sugar
8 slices Rye Bread
1/4 cup Butter, melted
1 cup shredded Swiss Cheese
12 ounces Corned Beef, thinly sliced
Preheat oven to 200 degrees (to keep sandwiches hot while you cook the others). In a bowl, whisk together mayo, pickle relish, and cocktail sauce. In a non-stick saute pan cook the sauerkraut, vinegar and brown sugar over medium high heat until the liquid has evaporated, about 3 minutes. Remove from heat and transfer to a bowl or plate. Brush one side of each slice of rye bread with butter. Flip over and spread the other side of all the slices with the mayo mixture. Assemble the sandwiches by dividing Swiss Cheese, corned beef, sauerkraut, corned beef and a little more swiss. This will help layer the sandwich and help the cheese stick it all together. Heat the non-stick skillet over medium heat and place two sandwiches into the skillet, cooking until deep golden brown on each side, gently flipping. Remove and place in the oven to keep warm until ready to serve. Repeat cooking of other two sandwiches. Serve hot.