Step 1

In a large bowl, mix together the mayonnaise and chili sauce until well combined. Fold in the cheese and sauerkraut. Editor's Tip: Mixing the cheese and sauerkraut into the mayo and chili sauce helps bind the ingredients together so they melt together and don't fall out while toasting and flipping on the griddle.

Step 2

Spread the mixture evenly over 1 side of each bread slice (about 2 tablespoons per slice). To half of the bread slices, add a pile of corned beef, then top each with a remaining piece of bread, spread side down.

Step 3

Spread the outsides of sandwiches with butter. Then, on a preheated griddle, toast the sandwiches over medium heat until golden brown and cheese is melted, four to five minutes on each side. If desired, serve with dressing. Editor's Tip: To help the cheese melt, you can cover these hot sandwiches with a domed lid from a pot or saucepan while toasting the first side of the sandwich. The trapped steam will help transform your sandwich filling into ooey-gooey cheesy corned beef heaven.