Yield: 1 Servings
|Thin slices of left-over corned beef|
|Thousand Island Salad Dressing|
|Bavarian sauerkraut; (the one in a can, with caraway seeds), drained|
|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