Pennsylvania Dutch Sandwiches - cooking recipe

Ingredients

8 ounces swiss cheese, juilienned
8 ounces boiled ham, juilienned
1 cup mayonnaise
1 (8 ounce) can sauerkraut, drained well
1 teaspoon caraway seed (scant)
1/2 cup butter
12 slices rye bread

Preparation

In a medium bowl, combine everything but the bread and the butter.
Chill overnight.
Spread butter on one side of each bread slice.
Top with cheese/ham mixture and another slice of buttered bread.
Cut diagonally to serve.