2) Slice the hot corned beef. Butter two slices of bread and grill on both sides. Place the meat in a mound in the middle of one slice of bread and cover with sauerkraut and cheese. Place into the preheated oven and cook until the cheese is melted.
3) Spread Russian dressing on the other slice of bread and place on top of the filling, making a sandwich. Slice in half and serve garnished with pickle wedges.
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