Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 sl Rye bread with caraway seeds
1/4 c Unsalted butter; softened
3/4 c Thousand Island dressing
1/4 lb Corned beef; thinly sliced
1 c Sauerkraut; well drained
1/2 lb Swiss cheese; shredded

Lay out the bread slices and spread 1 side with butter. Turn and
spread other side with Thousand Island Dressing. Lay meat on the
dressing spread side of 4 of the slices, tucking in any overhang.
Spread sauerkraut evenly atop the corned beef, then distribute the
chesse over the sauerkraut. Top with remaining bread slices, butter
side out, and press down tightly. Heat large nonstick skillet or
griddle to medium heat. Working in batches if necessary, fry
sandwiches until golden, about 5 minutes, pressing down several times
with spatula. Carefully turn and cook pressing down, until second
side is golden and cheese has melted, 3-4 minutes. Turn againand cook
2-3 minutes more.

Nutritional info per serving: 705 cal; 50g fat(64%), 36g carb Source:
Diner: The Best of Causal American Cooking by Diane Rossen Worthington
(Sunset) Miami Herald, 2/8/96 formatted by Lisa Crawford, 4/22/96

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