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Ingredients
- 3 tablespoons butter or margarine, softened
- 8 slices dark rye or pumpernickel bread
- 3 tablespoons bottled thousand island or russian dressing
- 6 ounces thinly sliced cooked corned beef
- 4 slices swiss cheese (3 ounces)
- 1 cup sauerkraut, well drained
Details
Servings 4
Preparation
Step 1
Spread butter on one side of each bread slice and salad dressing on the other. With the buttered sides down, top 4 bread slices with meat, cheese, and sauerkraut. Top with remaining bread slices, dressing sides down.
Preheat a large skillet over medium heat. Reduce heat to medium low. Cook two of the sandwiches at a time over medium-low heat for 4 to 6 minutes or until the bread is toasted and the cheese melts, turning once. Repeat with remaining sandwiches.
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