2 slices dark rye bread
1 ounce thousand island dressing
4 ounces cooked corned beef, hot, sliced very thin
2 ounces sauerkraut, hot, drained well
2 swiss cheese slices
butter, softened, as needed
Servings: 1
1. Spread each slice of bread with approximately 1 tablespoon (15 milliliters) of Thousand Island dressing.
2. Place the hot corned beef, hot sauerkraut and Swiss cheese on one slice of bread. Top with the second slice of bread, keeping the dressing side inside the sandwich.
3. Butter the top slice of bread and place the sandwich on a hot griddle, butter side down. Carefully butter the second slice of bread.
4. Griddle the sandwich, turning once when the first side is well browned. The sandwich is done when both sides are well browned, the fillings are very hot and the cheese is melted.
5. Cut the sandwich in half diagonally and arrange as desired for service.
Yield: 1 Sandwich
1 ounce thousand island dressing
4 ounces cooked corned beef, hot, sliced very thin
2 ounces sauerkraut, hot, drained well
2 swiss cheese slices
butter, softened, as needed
Servings: 1
1. Spread each slice of bread with approximately 1 tablespoon (15 milliliters) of Thousand Island dressing.
2. Place the hot corned beef, hot sauerkraut and Swiss cheese on one slice of bread. Top with the second slice of bread, keeping the dressing side inside the sandwich.
3. Butter the top slice of bread and place the sandwich on a hot griddle, butter side down. Carefully butter the second slice of bread.
4. Griddle the sandwich, turning once when the first side is well browned. The sandwich is done when both sides are well browned, the fillings are very hot and the cheese is melted.
5. Cut the sandwich in half diagonally and arrange as desired for service.
Yield: 1 Sandwich
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