8 slices rye bread with caraway seeds
1/4 cup butter, room temp
1 cup 1000 Island dressing
1/4 pound corned beef, thinly sliced
1 cup sauerkraut, well−drained
1/2 pound Swiss cheese, shredded
Lay out the bread slices, Spread one side of each slice with
the butter, then turn them and spead the other side evenly with
the dressing. Lay the sliced corned beef on the dressing side
of the bread, making sure there's no overhang. Spread the
sauerkraut evenly on the corned beef, then sprinkle the cheese
evenly on top of that. Top with the remaining bread slice,
buttered side out and press to compact the sandwich.
Heat a large non−stick fry pan or griddle until hot. Place the
sandwich on the griddle and cook, pressing down on the
sandwiches 3 or 4 times to keep compact. Cook for 3−4 minutes
until golden on the one side, then flip carefully and press
down again and cook until the cheese has melted and the sandwich
is golden on the other side.1/4 cup butter, room temp
1 cup 1000 Island dressing
1/4 pound corned beef, thinly sliced
1 cup sauerkraut, well−drained
1/2 pound Swiss cheese, shredded
Lay out the bread slices, Spread one side of each slice with
the butter, then turn them and spead the other side evenly with
the dressing. Lay the sliced corned beef on the dressing side
of the bread, making sure there's no overhang. Spread the
sauerkraut evenly on the corned beef, then sprinkle the cheese
evenly on top of that. Top with the remaining bread slice,
buttered side out and press to compact the sandwich.
Heat a large non−stick fry pan or griddle until hot. Place the
sandwich on the griddle and cook, pressing down on the
sandwiches 3 or 4 times to keep compact. Cook for 3−4 minutes
until golden on the one side, then flip carefully and press
down again and cook until the cheese has melted and the sandwich