2 (8 oz.) pkg. cocktail rye bread
1/2 lb. thinly sliced corned beef
1 (8 oz.) can sauerkraut, drained
1 (8 oz.) pkg. thinly sliced Swiss cheese
1/2 lb. (2 sticks) butter

Spread half of the bread slices with mustard. Top with a folded piece of corned beef, covering the bread completely but not extending over the edge. Spread about 1 teaspoon sauerkraut over the meat. Place 2 thin slices of Swiss cheese over sauerkraut; trim edges even with bread. Top with remaining bread. In a large skillet, melt 4 tablespoons butter. Sauté sandwiches over moderate heat. Do not crowd. When underside is golden, turn and brown other side. Add additional butter as needed. If not serving immediately, place on a baking sheet and freeze. When partially frozen, remove and cut each sandwich in half (these are easier to cut when partially frozen). This recipe may be prepared and frozen. When needed, heat oven to 400°F and bake for 10 to 15 minutes or until hot and bubbling.

Yields 3 dozen sandwiches.