In a small mixing bowl, combine the mayonnaise, sugar-free ketchup, and Worcestershire sauce. Whisk vigorously until smooth. Cover and refrigerate.

Wash the lettuce and pat completely dry. Chop uniformly and divide the crisp chopped green lettuce evenly among two shallow bowls.

Heat a large skillet over medium-high heat and melt the unsalted butter. Add the thinly sliced corned beef and let it sit undisturbed for 1-2 minutes until slightly charred crispy edges form. Toss gently.

Push the hot meat into two distinct mounds in the skillet. Reduce heat to low and drape 2 slices of white Swiss cheese over each mound. Place the wet pale yellow sauerkraut in the empty spaces of the skillet. Cover with a lid for 60 seconds until the cheese is gooey and melted.

Using tongs, transfer the cheesy corned beef onto the crisp lettuce beds. Add the warm sauerkraut next to the meat. Generously drizzle with the thick pale-orange Russian dressing. Garnish with dark caraway seeds and finely chopped fresh green parsley.