INGREDIENTS
Rye bread
Sauerkraut, well drained
Corned beef, thinly sliced
Swiss cheese, sliced
2 tablespoons Thousand Island dressing
Softened butter
PREPARATION
Spread the inner sides of the bread with a thin layer of Thousand Island dressing.
Place one slice of Swiss cheese on bread.
Layer a generous amount of corned beef onto the cheese.
Spread about one to two tablespoons of sauerkraut over the corned beef into a thin layer. Cover sauerkraut with another piece of Swiss cheese. Cover with bread.
Spread the outer sides of the sandwich with the softened butter.
Grill over medium heat until golden on each side.
Serve warm with crunchy dill pickles.
© 2019 Metro Monthly. All rights reserved.
