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Reuben Sandwich (variation 2)
Ingredients
2 slices pumpernickel bread
1/2 cup sliced, leftover corned beef
1/4 cup drained sauerkraut
1 tablespoon Thousand Island dressing
1 slice Swiss cheese
Preparation
Spread a slice of the bread with the Thousand Island dressing. Top with the corned beef, the Swiss cheese, and the sauerkraut. Top with the remaining slice of bread. In a preheated griddle or skillet, toast the sandwich on each side until lightly browned.
If you do not like pumpernickel bread, Rye or Italian bread is a good substitute.
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