16 slices soft rye bread
1 lb. deli sliced corned beef
8 long slices Swiss cheese, cut in half
1 (15 oz.) can shredded sauerkraut, well drained (Silver Floss)
1/2-1 cup Thousand Island salad dressing (Kraft)

Mix drained sauerkraut with salad dressing and set aside.

Place 1/2 slice of Swiss on eight of the bread slices. Top with 1/8 of the corned beef and 1/8 of the dressing mixture. Top each with remaining slices of Swiss and then with rye. Cut the sandwiches in half and wrap in aluminum foil.

Heat in oven for about 5 to 10 minutes or until heated through.

Pack loosely into a Crock-Pot. Set on low until ready to travel. Will keep warm and delicious for several hours.

Makes 16 servings.

Submitted by: Ferne Cox