carved corned beef brisket on a slice of marbled rye bread.
with drained sauerkraut, a drizzle of Thousand Island dressing and
sliced Swiss cheese.
Top with second bread slice and grill in
heated nonstick skillet over medium heat until golden brown on both
sides and cheese is melted.
0r here is how I prefer it...
slices of rye bread and place butter side down on griddle.
slice spread Thousand Island salad dressing.
On the other slice,
stack corn beef as high as you want it (I used about ⅓
lb. per, or about 7 slices) then put an ample amount of sauerkraut and
top it off with a couple of slices of Swiss cheese.
grill cover to melt the cheese.
When melted cover with the first
slice of bread.
Cut in half and serve.