1 lb. thinly sliced deli corned beef or leftover cooked corn beef 2 Tbsp. butter, softened 8 slices marbled rye or pumpernickel bread 8 slices Swiss cheese 1-1/2 c. sauerkraut, well drained 1/4 c. Thousand Island dressing Thousand Island dressing (optional)
What to do:
1. Lightly spread butter on one side of each bread slice. 2. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1/4 of sauerkraut and 4 oz. corned beef. Spread 1 Tbsp. dressing on unbuttered side of 2 bread slices; top sandwich with bread slice butter side up. 3. Cook sandwiches 4-6 min. or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with Thousand Island dressing, if desired.
* Makes 4 sandwiches.
* Recipe Courtesy of The Beef Checkoff
Serve with:
Corned beef leftovers from your St. Patrick's dinner make this sandwich special.
