Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.
Ingredients
- slices dark rye bread: 2 piece
- corned beef: 0.25 pound (thinly sliced)
- ounces sauerkraut: 3 piece (drained)
- slices Swiss cheese: 2 piece
- Thousand Island dressing: 0.25 cup
Metric Conversion
Stages of cooking
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Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
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Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.
