8 slices dark rye or pumpernickel bread
⅓ cup thousand island salad dressing
8-12 slices cooked corned beef
1 can sauerkraut, drained
8 to 12 slices Swiss cheese
½ cup margarine or butter
Spread a layer of thousand island dressing on the inside of each bread slice. Place 2 or 3 slices of corned beef on each of 4 slices of the bread. Top the corned beef with 2 or 3 tablespoons of sauerkraut and 2 or 3 cheese slices. Top with the remaining pieces of bread.
Spread the butter or margarine on the outside of the bread slices. Warm a heavy skillet to moderate heat and slowly warm the Reuben Sandwiches through, making sure to turn occasionally. Dinner should be ready in about 20 minutes. Perfect with potato salad or coleslaw.