For filling

4-ounce block of Gruyere cheese 4 ounces corned beef ¼ cup homemade or bottled Russian dressing

½ cup chopped sauerkraut, drained

Make dough: In large bowl, dissolve yeast and brown sugar in warm water and set aside until foamy, about 10 minutes. Add 2 tablespoons melted butter, flour and salt, and mix to incorporate the ingredients. Turn mixture out onto a lightly floured work surface and knead until it forms a ball, 2 to 3 minutes. Grease large bowl with olive oil, place dough ball in bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm spot until dough has doubled in size, about 1 hour.

Punch down dough and portion into 20 1-ounce balls. Roll into ropes, then twist into pretzel shapes. Cover pretzels with clean dish towel and let rise until puffy, about 20 minutes.

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

In large pot over high heat, bring 6 cups water and baking soda to a simmer. Working in batches, carefully drop pretzels in the water and simmer for 15 to 30 seconds or until they float. Remove from water with slotted spoon and place on prepared sheet. Brush lightly with egg wash and sprinkle generously with salt.

Bake 1 to 2 minutes or until just beginning to color. Brush quickly with some of the remaining melted butter and return to oven to bake until golden brown, about 10 minutes. Remove and brush once more with butter after baking. Remove pretzels and set aside to cool. Reduce oven temperature to 350 degrees.

Meanwhile, slice cheese and corned beef into 40 squares each to fit the pretzels and set aside.

When pretzels have cooled, split them in half. Spread each half with Russian dressing and assemble into sandwiches with 2 slices of cheese, 2 slices of corned beef and a pinch of sauerkraut.

Place on baking sheet and warm in oven just long enough to heat through and melt the cheese, about 2 to 3 minutes. Serve hot.

Makes 20 sandwiches.