Ingredients
12 ounces thinly sliced corned beef8 slices light or dark rye bread1 can (8 ounces) sauerkraut, rinsed and well drained1/2 cup Thousand Island dressing4 slices Swiss cheeseButter
Preparation
Arrange corned beef on four slices of bread. Layer each with a quarter of the sauerkraut, 2 tablespoons of dressing and a slice of cheese. Top with remaining bread slices. Butter outsides of sandwiches.
In a small skillet over medium heat, toast sandwiches until bread is lightly browned on both sides and cheese is melted.
