Reuben Sandwiches - cooking recipe

Ingredients

8 slices dark rye or pumpernickel bread
1 Tbsp. margarine, softened
1/4 c. nonfat Thousand Island salad dressing
1 (6 oz.) pkg. sliced lean corned beef or cooked beef
4 slices lower-fat natural Swiss cheese (1 1/2 oz.)
1 c. sauerkraut, rinsed well and drained

Preparation

Spread one side of each slice of bread with margarine and the other side with salad dressing.
With the margarine side down, top four slices of bread with corned beef or cooked beef, Swiss cheese and sauerkraut.
Top with remaining bread slices, dressing side down.
In a large skillet, cook 2 of the sandwiches over medium-low heat for 4 to 6 minutes or until the bread toasts and the cheese melts, turning once.
Repeat with remaining sandwiches. Makes 4 servings.