72 ounces cooked corned beef
100 slices rye bread
2 cups Sandwich Spread (or mayonnaise)
1 1/2 quarts sauerkraut, well drained
50 (1-ounce) slices swiss cheese
1 pound margarine, melted
1. Cut corned beef into very thin slices.
2. Spread No. 100 dipper (scant 2 tsp) dressing on bread.
3. Place filling on bread, in order given: 1 1/2 oz corned beef; 2 Tbsp sauerkraut; 1 oz cheese. Cover with top slice of bread.
4. Brush sandwiches with melted margarine. Preheat grill to 325°F. Grill sandwiches on both sides until delicately browned.