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Total Recipe Yield:Ìý36 sandwiches
Portion Size: 2-4
Vegan:Ìý±·´Ç
LO Vegetarian:Ìý±·´Ç
Contains Pork:Ìý±·´Ç
Contains Alcohol:Ìý±·´Ç

Ingredients

• 2 8-ounceÌýpackages cocktail rye bread
• Dijon Mustard
• 1/2 pound thinly sliced corned beef
• 8-ounce can sauerkraut drained
• 8-ounceÌýpackage thinly sliced swiss cheese
• 1/2 pound (2 sticks) butter or margarine

Directions

• Spread half of the bread slices with mustard.
• Top with a folded piece of corned beef, covering the bread but not extending over the edge.
• Spread a thin layer of sauerkraut over the meat.
• Place 2 thin slices of swiss cheese over the sauerkraut; trim edges even with the bread.
• Top with remaining bread.
• In a large skillet melt 4 tablespoons butter.
• Saute sandwiches over moderate heat a batch at a time, do not crowd. When underside is golden, turn and butter the other side. Add additional butter if needed.
• If not serving immediately, place on a baking sheet and let cool, then freeze.
• May be frozen for up to 3 months. Reheat frozen. Before serving, bake at 400 degrees for 10-15 minutes until heated through and bubbling.

Why did you choose to submit this recipe?
"This is such a throwback recipe and it is still the appetizer that is gone first. Ìý It's also a great snack or to freeze and have ready at the last minute." -Ìý³Ò°ù±ð³Ù³¦³ó±ð²ÔÌý°­´Ç±ô²ú±ð³ú±ð²Ô