1 cup commercial thousand island
dressing -- divided
18 slices rye bread
12 slices Swiss cheese
1/2 cup canned sauerkraut -- drained
24 slices thinly sliced corned beef
(about
1 pound)
butter or margarine -- soften
Instructions:
Spread 2/3 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 1/3 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 un-grilled 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.
