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Use leftover corned beef
for these...
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1 cup |
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Thousand
island salad dressing |
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18 slices |
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rye bread |
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12 slices |
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Swiss cheese |
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½ cup |
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canned
sauerkraut, drained |
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24 slices |
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thinly
sliced corned beef |
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butter,
softened |
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1 |
Spread dressing on
one side of 12 slices of bread; arrange 1 slice cheese,
2 teaspoons sauerkraut, and 2 slices corned beef evenly
over each slice. Stack to make six 2-layer sandwiches;
top with remaining bread. |
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2 |
Spread butter on
outside of top slice of bread; invert sandwiches onto a
hot skillet or griddle. Cook until bread is golden.
Spread butter on ungrilled side of bread; carefully turn
sandwiches, and cook until bread is golden and cheese is
slightly melted. |
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3 |
Secure sandwiches
with wooden picks; cut crosswise into 3 pieces. Serve
hot. |
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Servings: 6 |
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