1 lb. lean corned beef
1 slice bacon
1 chicken breast
8 slices nice rye bread or black bread
8 slices Swiss cheese
1 jar sauerkraut
butter (for grilling sandwiches)
prepared mustard

SERVE WITH:

1 cup Thousand Island dressing mixed with 1 tbsp. horseradish

Fry bacon till crisp. Remove bacon to plate. Fry chicken in bacon drippings till cooked, usually 4 minutes on each side. Warm beef in pan, 1 or 2 minutes only.

Slice chicken thin for sandwiches. Butter bread on one side, spread thin layer of mustard on other.

Place chicken slices on bread, cover with Swiss cheese, place warm corned beef on top of cheese.

Mix bacon in with sauerkraut, top beef with desired amount. Top with second buttered slice of bread, grill in pan till toasted then flip to other side repeat till done.

Cut and toothpick each side and serve with dressing on the side.

Note: If need be microwave till cheese is melted.

Makes 4 sandwiches.

Submitted by: Glenn Stanton