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Heat 2 large skillets over medium heat.
Butter each piece of marble rye bread on one side. Spread thousand island dressing evenly on each piece of the bread on the non-buttered side and top each with a piece of Swiss cheese.
Place 2 pieces of the prepared buttered bread (with the dressing and cheese) into one skillet and begin to brown.
In the other skillet, heat the corned beef in one half of the skillet and the drained sauerkraut in the other half.
Once the corned beef and sauerkraut is heated through, top each piece of the toasted rye bread with half of the sauerkraut mixture and 4 slices of the corned beef.
Place the remaining 2 slices of prepared bread and cheese on top of the corned beef and flip.
Grill until nicely golden brown.
Serve warm.