Ingredients
1½ lb corned beef slab, pre-cooked and sliced thinly
1 loaf bread, preferably rye loaf, sliced into 1-inch thick slices
⅔ lb emmental or gruyere cheese, grated
5 tbsp sauerkraut, canned or bottled, drained
5 tbsp thousand island dressing
unsalted butter, at room temperature for spreading
Preparation
Mix the sauerkraut and the thousand islands dressing together in a bowl.
Toast your bread, then spread butter on one side on each slice of bread.
Spread each of the sandwiches with roughly 1 tablespoon of butter on the top slice and roughly 2 tablespoons of the sauerkraut dressing mixture on the other side.
Layer roughly 3 ounces of corned beef and 2 ounces cheese per sandwich, then briefly broil in the oven just until the cheese has melted.
Cover with the top slice and serve!
