Servings: Serves 4
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| 8 |
slices Cobblestone Mill Rye Bread |
| ¾ |
cup of Thousand Island dressing, divided |
| 16 |
ounce jar sauerkraut; drained and squeezed dry |
| 8 |
slices of Swiss or Emmenthaler cheese |
| 8 |
slices corned beef |
| ¼ |
cup unsalted butter, melted |
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  View this recipes
nutritional information |
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- Spread each slice of bread with 1 tablespoon of dressing.
- On top of 4 bread slices, put one slice cheese, 1/3 cup sauerkraut, 1 tablespoon dressing, 2 slices corned beef, and another slice cheese.
- Top with the remaining 4 slices of bread.
- Heat a 12-inch, nonstick skillet over medium heat until hot, about 2 minutes.
- Brush the top of each sandwich with melted butter.
- Place 2 sandwiches in the skillet, butter side down. Brush other side of sandwiches with butter.
- Grill 3 minutes on one side until browned, then turn and grill another 3 minutes until heated through and cheese is melted. Repeat for remaining 2 sandwiches.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
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