RUEBEN SANDWICH

RUEBEN SANDWICH
makes 1 sandwich

2 slices lights seeded Rye bread
2 tsp Thousand Island Salad Dressing
1 slice Swiss cheese (I like to use 2 slices)
3 or 4 slices thinly sliced corned beef
¼ cup sauerkraut (squeeze the juice out so your sandwich doesn’t get soggy)
Softened butter or margarine

Heat non-stick skillet on medium-high heat. Generously butter one side of each slice of Rye bread. Put first slice, butter side down on skillet. Spread one tsp of Thousand Island dressing on bread, layer cheese, corned beef and sauerkraut. (When I add a second slice of cheese, I add it on top of the sauerkraut, it seems to help hold it in place). Spread remaining tsp of dressing on remaining unbuttered side of bread, place on top of stack with dressing side down. Grill until each side is golden brown and cheese is melted.