Thursday, December 20, 2007

Reuben Sandwiches

8 slices rye or pumpernickel
1/2 pound sliced corned beef
8 ounces drained sauerkraut
4 tablespoons Thousand Island dressing
4 slices Swiss cheese
Butter both sides of bread. In a skillet, brown one side of each slice of bread. On toasted side, add corned beef, sauerkraut and dressing. Top with a slice of Swiss cheese. Cover with another slice of bread, toasted side inward. Toast in a skillet until cheese is melted.

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