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1 c. commercial Thousand
Island dressing
18 slices rye bread
12 slices Swiss cheese
1/2 c. canned sauerkraut
24 slices thinly sliced corned
butter or margarine, softened

Spread Thousand Island dressing on one side of 12 slices
of bread; arrange 1 slice cheese, 2 teaspoons sauerkraut and 2
slices corned beef evenly over each slice. Stack to make six
(2 layer) sandwiches; top with remaining bread. Spread butter
on outside of top slice of bread; invert sandwiches onto a hot
skillet or griddle. Cook until bread is golden. Spread butter
on ungrilled side of bread; carefully turn sandwiches and cook
until bread is golden and cheese is slightly melted. Secure
sandwiches with wooden picks; cut crosswise into 3 pieces.
Serve hot. Yield: 6 servings.

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