Reuben Sandwich with Mustard Glaze

Method

1. Toast the rye bread slices in a toaster or on a griddle.
2. On two slices of bread, layer the corned beef, sauerkraut, and Swiss cheese.
3. In a small bowl, mix Russian dressing with Dijon mustard and honey to make a glaze.
4. Brush the glaze on the top slices of bread.
5. Place the dressed bread slices on top of the cheese layer to form sandwiches.
6. Heat a skillet over medium heat and cook the sandwiches until the cheese is melted and the bread is toasted, about 3-4 minutes per side.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.