Heat a small skillet over medium heat, until drops of water flicked on the surface sizzle away on contact.

Drizzle the oil in zig-zags across one side of the bread. Lay the bread oil side down in the center of the skillet. Press gently on the slice to ensure maximum contact with the pan.

Let the bread toast on the one side for several minutes. Check periodically by carefully lifting up a corner of the bread and examining the underside. You're looking for a nice, golden brown across the surface.

When the first side is ready, drizzle more oil over the second side (the "up" side) and flip the bread. Again, let the bread toast until that side is golden brown. Remove to a plate to cool.

Spread the dressing thickly across the fried toast. Although I've listed an amount, you should use as much or as little dressing as you want. I like a thick coating.

Lay the Swiss cheese slices over the dressing. Optionally, you can melt the cheese by placing the bread under the broiler for just a minute or two.

Shingle the corned beef slices over the cheese. Spoon on the sauerkraut over the corned beef, using as much as you want. Top with the optional creamy coleslaw.

Serve immediately with your favorite sides.