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1 cup Thousand Island dressing, divided
18 slices rye bread 12 slices Swiss cheese 1/2 cup sauerkraut, drained 24 slices thinly sliced corned beef butter or margarine, soften Spread 2/3 cup Thousand Island dressing on one side of 12 slices of bread; arrange 1 slice cheese, 2 tsp sauerkraut, and 2 slices corned beef evenly over each slice. Stack to make six (2-layer) sandwiches. Spread remaining 1/3 cup dressing on remaining 6 bread slices, and invert on top of sandwiches onto a hot skillet or griddle. Cook until bread is golden. Spread butter on un-grilled side of sandwiches; carefully turn, and cook until bread is golden and cheese is slightly melted. Secure sandwiches with wooden picks; cut crosswise into thirds. Serve hot.
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