Dot's Ruebens

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David Gholson

   Charmie Galliher's Corned Beef
   Sauerkraut
   2 slices rye swirl bread
   Butter
   Thousand island salad dressing (or russian salad dressing)
   1 slice swiss cheese



Instructions:
Boil the meat for two hours the day before needed. Refrigerate and cut in half with the grain, then slice each half very thin against the grain.
15 minutes before serving: In a smaller skillet, heat up the sauerkraut to remove all moisture.
10 minutes before serving: Butter one side of Rye bread and place butter side down in a cold skillet (it takes so much time to do it, a hot skillet would burn the bread and not melt the cheese). Then turn on the heat.
Spread a tablespoon of dressing on each slce, followed by a heap of corned beef, a heap of the dry-warm sauerdraut and a slce of Swiss cheese. Add another buttered slice of bread (butter side up). Check for browning often; when just right, turn the sandwiches over and brown the remaining side.
Serve HOT!


Recipe formatted with the Cook'n Cookbook Software from DVO Enterprises.