Mix the mayonnaise, pickle juice, pickle relish, lemon juice, and horseradish cream in a small bowl and set aside.
Preheat a frypan on medium to medium-low heat.
Butter one side of each slice of bread and place the buttered sides together.
On one set of bread, lay a slice of swiss cheese, then add half of the warmed corned beef, half of the drained sauerkraut, and half of the Russian dressing.
Place the sandwich in the frypan, buttered side down, and top with another slice of cheese and the other slice of bread, buttered side up.
Cover and cook until the cheese melts and the bread is golden, then flip and cook the other side.