Friday, September 4, 2009


An old Hoosier recipe.

2 slices rye bread
3 oz corned beef
1 1/2 oz sauerkraut
2 tbsp Thousand Island Salad Dressing
1 slice Swiss cheese, thinly sliced

Butter one side of each of the slices of rye bread. Place buttered sides of the bread down in a large skillet. Place the slice of cheese over one slice and the Thousand Island dressing on the other slice. Place the corned beef and sauerkraut in the skillet. Cook until hot and bread is toasted. Stack the corned beef and sauerkraut on the bread slices and put together to make sandwich.

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