10-12slicesFull Flavor deli Swiss Cheesesliced thin for sandwiches
1round loafDark Rye or Marble Rye Breadsliced (from the bakery)
Instructions
Prepare the sauerkraut:
Using a medium sized fine mesh strainer, drain the sauerkraut. Do this over the sink or place a bowl underneath the strainer to contain the juices. Use the back of a spoon to push all the excess liquid out of the sauerkraut. Do this 2-3 times. Set aside and allow it to continue to drain. (Do not skip this step.)
To Build the Sandwich:
Take 2 slices of dark rye bread and butter the outsides of each slice. (This is similar to how you would make a grilled cheese sandwich.)
On the insides of each slice of bread spread a thin layer of Thousand Island dressing. Place 2 slices of cheese on one of the slices of bread. Generously layer the corned beef on top of the cheese. Add sauerkraut to your liking. Top with the other slice of bread, making sure the buttered side faces outward.
Heat a large non-stick skillet or frying pan to medium high heat. Place the sandwiches in the frying pan and brown. Flip with a large spatula and brown the second side. Watch for the cheese to begin melting.
Notes
This recipe makes at least 4 nice sized sandwiches. Serve with salt and vinegar potato chips on the side.Draining the sauerkraut is very important for this sandwich to turn out good.