The Best Reuben Sandwiches

I saw these in my favorite cookbook "Cooks Country" and had to try them. Ben and I love Reuben's so I thought they would be good. They were very, very good!

1/4 mayonnaise
1/4 cup finely chopped sweet pickles plus 1 teaspoon sweet pickle juice
2 TBS cocktail sauce
1 cup sauerkraut, drained and rinsed
2 TBS cider vinegar
1 tsp brown sugar
8 slices rye bread
1 cup shredded Swiss cheese
12 ounces thinly sliced deli corned beef (I made my own corn beef and wished I had gone to the deli and got the thin sliced. It would have been easier to eat!)
4 TBS unsalted butter

1. Whisk mayonnaise, pickles, pickle juice, and cocktail sauce in small bowl; set aside. Cook sauerkraut, vinegar, and sugar in large skillet over medium-high heat, stirring occasionally, until liquid evaporates, about 3 minutes. Transfer sauerkraut to bowl and wipe out skillet.

2. Spread dressing evenly on 1 side of each slice of bread. Layer half of cheese on 4 slices of bread then top with half of corned beef. Divide sauerkraut evenly over meat, then top with remaining corned beef and remaining cheese. Arrange remaining bread, dressing-side down, over cheese. (Basically you want it layer from the bottom up BREAD, DRESSING, CHEESE, MEAT, SAUERKRAUT, MEAT, CHEESE, DRESSING, BREAD. You do not want the Sauerkraut to be against the bread. This makes a big difference.)

3. Melt 2 TBS butter in empty skillet over medium heat. Place 2 sandwiches in pan and cook until golden brown on first side, 2 to 3 minutes. Flip sandwiches and cook, covered, over medium-low heat until second side is golden brown and cheese is melted, about 2 minutes longer. Transfer to a wire rack and repeat with remaining butter and sandwiches. Serve.