Yield: 4 servings

Preparation time: 10 minutes
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8 slices thick rye bread
1/2 pound thinly sliced corned beef or pastrami
1/4 pound thinly sliced Swiss cheese
1 cup sauerkraut, drained
1/4 cup thousand island dressing
4 tablespoons margarine

Cooking time: 5 minutes
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Evenly to 4 bread slices with corned beef, cheese and sauerkraut.
Spread remaining bread slices with dressing, then arrange on sauerkraut.
Spread one side of each sandwich generously with margarine.

Preheat 10 inch nonstick skillet over medium-high heat, about 1 minute.

Cook sandwiches, spread-side down, two at a time, 2 minutes or until golden.

Spread tops with additonal margarine, then turn.

Cook an additonal 2 minutes or until golden.

Repeat with remaining sandwiches.

Serve with additional dressing.

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