| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
|
|
Thin slices of left-over corned beef |
|
|
Rye bread |
|
|
Honey mustard |
|
|
Thousand Island Salad Dressing |
|
|
Bavarian sauerkraut; (the one in a can, with caraway seeds), drained |
|
|
Cheese – either Jarlsberg; or another buttery Swiss, or just good ol' Kraft *process* Swiss cheese slices |
INSTRUCTIONS
Toast the rye bread; spread every square inch of one side of both slices of
toasted bread with honey mustard. Spread a generous amount of Thousand
Island Dressing over the mustard. If I use Jarlsberg or another buttery
Swiss, I shred it and put a pile on one slice. Then I put on some drained
sauerkraut; then I pile on the thin slices of corned beef; then I pile on
some more cheese* and put the other slice on top. I press down on it a
little, then wrap the sandwich in foil (shiny side IN - if you put the
shiny side OUT, it repels the heat), and put it into a preheated,
350-degree oven for about 20 minutes. Oh, it's fabulous!
*If I'm using Kraft Processed Swiss cheese slices, I put two slices on
first, and two slices on last. Regular Swiss with the holes in it does not
melt as good.
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum
<pmangum@primenet.com> on Mar 13, 1998
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