4 ounces thinly sliced corned beef
2 slices rye or pumpernickel bread (I used marbled rye)
2 slices Swiss cheese
sauerkraut, well drained
1 tablespoon Thousand Island dressing
Top each bread slice with half the corned beef, a slice of cheese, a little dressing, and some sauerkraut. Microwave on low until meat is warm and cheese has melted. Add top slice of bread.
Lightly spread butter on one side of each bread slice. 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 tablespoon dressing, 3 ounces corned beef and 1/4 of the sauerkraut. Top with 2 bread slices butter side up.
Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired.
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