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Special equipment: waffle iron
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Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.
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In a large bowl, add the rye flour, all-purpose flour, baking soda, baking powder and salt and whisk together to combine.
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Add the beer, milk, eggs and caraway seeds and whisk again until the wet and dry ingredients are mixed well, about 30 seconds.
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Spray the waffle iron with nonstick spray.
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Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions.
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As each waffle is cooked, place it onto the prepared rack in the oven to keep warm.
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There should be 8 waffles total, or 4 large waffles which can be cut in half.
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Increase the oven temperature to 400 degrees F. Once all of the waffles are done, place 4 of them on a cutting board.
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Top each with a couple slices of cheese, some corned beef, about 1/2 cup of sauerkraut and drizzle with the Thousand Island dressing.
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Make a few layers, if desired.
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Top the sandwiches with the remaining waffles and place back on the rack.
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Place a sheet of foil on top of the sandwiches, add another cookie sheet on top of the foil and place a heavy pan or a brick on the sheet to press the sandwiches.
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Cook in the oven until the cheese melts, an additional 5 minutes.
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Whisk all the ingredients in a small bowl until well incorporated.
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Store covered in the refrigerator.
