Pat's Reuben Sandwiches

• Thin slices of left-over corned beef
• Rye bread
• Honey mustard
• Thousand Island Salad Dressing
• Bavarian sauerkraut; (the one in a can, with caraway seeds), drained
• Cheese - either Jarlsberg; or another buttery Swiss, or just good ol' Kraft *process* Swiss cheese slices

Instructions

1. 1

   Toast the rye bread; spread every square inch of one side of both slices of toasted bread with honey mustard.

2. 2

   Spread a generous amount of Thousand Island Dressing over the mustard.

3. 3

   If I use Jarlsberg or another buttery Swiss, I shred it and put a pile on one slice.

4. 4

   Then I put on some drained sauerkraut; then I pile on the thin slices of corned beef; then I pile on some more cheese* and put the other slice on top.

5. 5

   I press down on it a little, then wrap the sandwich in foil (shiny side IN - if you put the shiny side OUT, it repels the heat), and put it into a preheated, 350-degree oven for about 20 minutes.

6. 6

   Oh, it's fabulous! *If I'm using Kraft Processed Swiss cheese slices, I put two slices on first, and two slices on last.

7. 7

   Regular Swiss with the holes in it does not melt as good.