Dinty Moore Sandwich (Detroit)

Detroit didn't invent salt-cured corned beef or rye bread, but it certainly does have a way with both. The city boasts three corned beef kings - Grobbel's, Wigley's, and Sy Ginsberg - and is known for producing thick, crusty, double-baked rye bread, so you're pretty much guaranteed a damn good corned beef sandwich anywhere you go. The typical local presentation is with Swiss cheese, coleslaw, and Russian dressing, on rye bread.

8 thick slices rye bread
12 oz red corned beef
8 oz coleslaw
8 slices Swiss cheese
1 Tbsp. Russian dressing

Heat a cast iron skillet over medium heat.

Build each sandwich with a layer each of cheese, meat, coleslaw, dressing and a second slice of cheese.

Place the sandwich on the heated skillet. Allow to cook until the bottom is golden brown. Flip the sandwich, and cook until the opposing side is golden brown. Flip again, and serve.