16 slices dark rye bread
1/2 lb. sliced corned beef
1 (8 oz.) can sauerkraut, well drained
8 slices Swiss cheese
Butter

Top eight slices of bread with corned beef, 2 tablespoons sauerkraut, cheese slice and another bread slice. Butter outer sides of sandwich. Grill both sides of sandwich on a griddle or in a heavy skillet until cheese begins to melt and bread is lightly toasted, about 4 minutes on each side.

Makes 8 sandwiches.