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Rueben Sandwich
A classic!
4 slices pumpernickel bread
1 cup sliced, leftover corned beef
½ a cup drained sauerkraut
2 tablespoons Thousand Island dressing
2 slices Swiss cheese
Spread two slices of the bread with the Thousand Island dressing. Top each with ½ a cup of the corned beef, a slice of Swiss cheese, and ¼ cup of sauerkraut. Top with the remaining slices of bread. In a preheated griddle or skillet, toast the sandwiches on each side until lightly browned. Makes 2 sandwiches.
If you do not like pumpernickel bread, Rye or Italian bread is a good substitute.