2 tbsp butter, softened
4 slices rye and pumpernickel swirl bread
4 slices swiss cheese
6 oz corned beef
2 tbsp, plus 2 tsp, Thousand Island Dressing, divided
4 tbsp sauerkraut
Heat nonstick skillet over medium heat.
Spread 1 tablespoon butter on one side of two bread slices. Place buttered side down in heated skillet. Add two slices cheese to each bread slice. Spread 2 tablespoons dressing over cheese slices. Add 3 ounces corned beef to each bread slice.
Spread 2 teaspoons dressing over corned beef. Spread 2 tablespoons sauerkraut over corned beef.
Spread remaining butter on one side of remaining bread slices. Place buttered side up on top of sauerkraut.
Cook 4-7 minutes each side, flipping once, until golden brown and cheese is melted.
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