Ruben Sandwich

•   8 - slices dark rye bread

• 16 - teaspoons Russian or Thousand Island dressing

•   8 - ounces corned beef

•   4 - ounces Sauerkraut, well drained

•   4 - ounces Swiss cheese (1 or 2 slices each sandwich)

•   4 - pats butter

1. Spread the dressing on each bread slice.  On one slice, place the corned beef, then the sauerkraut, and then the cheese.  Place the second slice on the top with the dressing side down. 

2. Butter the top of the sandwich and place buttered side down on a preheated griddle.  Now butter the other side of the sandwich, which is the top side.  Heat the sandwich until bread is golden brown.

3. Turn once and allow the other side to become golden brown.  Cut the sandwich in half and serve.