You'll need a panini press or a heavy based pas and the oven set to 160C
To make the Russian dressing, place 2 eggs, juice of 1/2 lemon, 1 heaped tsp salt 1 pinch of pepper and 3tbsp Dojin mustard in a food processor or whisk y hand to combine. Then add 50g grated fresh horseradish (or 1 tbsp of horseradish sauce), 6 tbsp ketchup, 24 drops tabasco, 4 tsp Worcestershire sauce, 2 level tsp paprika. Now slowly add in 750ml vegetable oil whilst still whisking. Finally stir in 2 finely chopped dill pickles and 50g chopped spring onion. Season again if necessary. This makes plenty and will keep for up to a week in the fridge.
To construct the sandwich you will need 2 large slices of rye bread and 4 slices of Swiss cheese.
Take one slice of rye bread and smear with 1 heaped tbsp of your russian dressing. Lay on to this 2 Emmental slices, then 2 heaped tbsp sauerkraut. Cover it in 160g wafer-thin slices of pastrami (or salt beef) and another 1 tbsp russian dressing. Scatter over 2 tbsp sauerkraut and 2 more Emmental slices. Smear the second slice of rye bread with the russian dressing and place on top.
Now to toast the sandwich. The easiest way is to place it in panini press on medium heat until the cheese has melted. Alternative, heat a little oil and butter in a pan and add the sandwich. Place in a preheated over for 5 minutes. Then flip over and brown the other side. Slice in half and serve with some sliced dill pickles.