Rheuben Sandwiches 12 ounces thinly sliced canned or fully cooked corned beef
8 slices light or dark rye bread 1 can (8 ounces) sauerkraut, drained 1/2 cup Thousand Island dressing 4 slices Swiss cheese Butter or margarine Arrange corned beef on 4 slices of bread. Top each with a quarter of the sauerkraut, 2 tablespoons of dressing and a slice of cheese. Top with remaining bread. In a skillet over medium heat, melt 2 to 3 tablespoons butter. Toast sandwiches until bread is lightly browned on one side. Turn sandwiches and brown other side, adding butter if necessary. Cook until cheese is melted and meat is heated through. Makes 4 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
