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This recipe for the perfect Reuben sandwich is a mouthwatering way to finish off leftover corned beef, a St. Patrick's Day staple.
Serves four.


• 8 slices rye bread
• ¼ cup butter, softened
• ¾ cup Thousand Island dressing
• ½ lb. thinly sliced corned beef
• ½ lb. sliced Swiss cheese
• 1 lb. Krrrrisp Kraut or Silver Floss Sauerkraut, drained

Preheat oven broiler. Lay bread slices on 9" x 13" baking sheet.

Spread one side of each slice evenly with butter.

Turn the slices over and spread the other side evenly with dressing.

Layer corned beef, Swiss cheese, and Sauerkraut on four slices and top with remaining slices.

Place baking sheet under preheated broiler and broil until browned, turning once, two minutes.

Recipe courtesy of Great Lakes Kraut Co., LLC, Bear Creek, Wis
For more information about Great Lakes Kraut and its award-winning brands, visit



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