Heritage House Reuben Sandwich
- 2 slices of marbled rye bread
- 4-6 oz. thinly sliced corned beef
- 3 oz. sour kraut squeezed to remove extra moisture
- 1 thick slice Swiss cheese
- Thousand Island dressing
- Melted butter to grill the bread
Brush the rye bread on one side of each slice with melted butter, se the cheese down on the bread, stack the meat on top of the cheese then the sour kraut, a scoop of dressing and the last piece of bread. Grill to a golden brown on both sides.