Sunday, March 12, 2006


If you cook corned beef and lucky enought to have left overs this sandwich is a winner.


1 pound thinly sliced deli corned beef
2 tablespoons butter, softened
8 slices marbled rye or pumpernickel bread
8 slices Swiss cheese
1 1/2 cups sauerkraut, well drained
1/4 cup Thousand Island dressing
Thousand Island dressing (optional)

Lightly spread butter on one side of each bread slice.

Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1/4 of sauerkraut and 4 ounces corned beef. Spread 1 tablespoon dressing on unbuttered side of 2 bread slices; top sandwich with bread slice butter side up.

CoCok sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches.

Serve with Thousand Island dressing, if desired.

Makes 4 sandwiches

Source: Cattlemen's Beef Board

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