Yield: 1 Servings
|1 cup||Commercial thousand island|
|18 slices||Rye bread|
|12 slices||Swiss cheese|
|½ cup||Canned sauerkraut, drained|
|24 slices||Thinly sliced corned beef|
|Butter or margarine, soften|
Spread ⅔ cup Thousand Island 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 spread remaining ⅓ cup dressing on remaining 6 bread slices, and invert on top of sandwiches.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 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. Yield: 6 servings.