Reuben Sandwiches - cooking recipe

Ingredients

8 slices dark rye or pumpernickel bread
1/2 c. Thousand Island dressing
1/2 lb. sliced corned beef
1/2 lb. sliced Swiss cheese
2 c. well drained sauerkraut
butter or margarine, softened

Preparation

Spread each slice of bread with the dressing.
Layer slices of corned beef on 4 slices.
Top with sauerkraut.
Add slices of Swiss cheese to the stack.
Close sandwich with remaining bread.
Butter outsides of slices and grill sandwiches in a large skillet or griddle over medium-low flame until browned on both sides and cheese has melted.
Yield:
4 sandwiches.