Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Thin slices of left-over corned beef |
| \N \N | Rye bread |
| \N \N | Honey mustard |
| \N \N | Thousand Island Salad Dressing |
| \N \N | Bavarian sauerkraut; (the one in a can, with caraway seeds), drained |
| \N \N | Cheese - either Jarlsberg; or another buttery Swiss, or just good ol' Kraft *process* Swiss cheese slices |
Toast the rye bread; spread every square inch of one side of both slices of toasted bread with honey mustard. Spread a generous amount of Thousand Island Dressing over the mustard. If I use Jarlsberg or another buttery Swiss, I shred it and put a pile on one slice. Then I put on some drained sauerkraut; then I pile on the thin slices of corned beef; then I pile on some more cheese* and put the other slice on top. I press down on it a little, then wrap the sandwich in foil (shiny side IN - if you put the shiny side OUT, it repels the heat), and put it into a preheated, 350-degree oven for about 20 minutes. Oh, it's fabulous! *If I'm using Kraft Processed Swiss cheese slices, I put two slices on first, and two slices on last. Regular Swiss with the holes in it does not melt as good.
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@...> on Mar 13, 1998