8 slices rye bread
4 Tbsp unsalted butter, softened
1/2 cup Thousand Island dressing
8 slices Swiss cheese
1 lb thinly sliced corned beef
1 cup sauerkraut, drained, squeezed dry, and warmed up
Butter one side of each slice of bread. On the no-butter side, spread Thousand Island dressing on each slice. Top half of the slices with cheese, corned beef and sauerkraut. Top each sandwich with remaining bread slices, dressing side down.
Heat a medium skillet over medium heat. Place a sandwich in the skillet, and cook until golden brown and cheese is melted, about 3 minute per side. (Adjust your heat, if necessary, making sure the bread doesn't burn.)
Slice sandwiches in half, serve with a pickle spear and some chips.
Makes: 4
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