INGREDIENTS

3 - tablespoons butter or margarine, softened
8 - slices dark rye or pumpernickel bread
3 - tablespoons bottled Thousand Island or Russian salad dressing
6 - ounces thinly sliced cooked corned beef, beef, pork, or ham
4 - slices Swiss cheese (3 ounces)
1 - cup sauerkraut, well drained

DIRECTIONS

Spread butter on one side of each bread slice and salad dressing on the other. With the buttered side down, top four slices with meat, cheese, and sauerkraut. Top with remaining bread slices, dressing side down.

Preheat a large skillet over medium heat. Reduce heat to medium-low. Cook two of the sandwiches at a time over medium-low heat for 4 to 6 minutes or until the bread is toasted and the cheese is melted, turning once. Repeat with the remaining sandwiches.

Makes 4 sandwiches
Nutrition Facts (Reuben Sandwiches)
Per serving: 487 kcal cal., 29 g fat (13 g sat. fat, 4 g polyunsaturated fat, 10 g monounsatured fat), 89 mg chol., 1509 mg sodium, 36 g carb., 5 g fiber, 7 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet