- 1-1/2 pounds SHAVED corned beef
- 2 large cans sauerkraut
- 1/2 pound sliced Swiss cheese
- 1 loaf rye bread
- 1 jar or bottle of Thousand Island dressing
In two large sauce pans, heat the sauerkraut and corned beef over medium-high heat. Cook about 5 minutes. Toast 2 slices of rye bread. Spread dressing over each slice of bread. Top with a half pound of corned beef and sauerkraut. Make it thick! Add one or two slices of Swiss cheese. Top with second piece of toasted rye. Cut in half. Serve with potato salad. Makes four servings.