Rhea'S Reuben Sandwiches - cooking recipe

Ingredients

rye bread (pumpernickel or Russian)
Swiss cheese slices
8 oz. jar sauerkraut, well drained
1 Tbsp. dill weed
1/2 c. mayonnaise (more if preferred)
1 can corned beef or 1/2 lb. sliced
2 Tbsp. margarine (unless microwave heating)
1/4 to 1/2 c. mayonnaise
Dijon mustard (optional)

Preparation

Night before needed, mix drained kraut, mayonnaise and dill weed.
Stir; cover tightly and refrigerate overnight.
When ready to use, stir well as liquid accumulates in bowl.
Open corned beef, heat in microwave safe bowl until warm and spreadable (may need to add 1/4 to 1/2 cup mayonnaise).
Spread beef on rye, top with kraut mixture then Swiss cheese.
If heating on grill or skillet, butter rye (or you can microwave for heating).