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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 cups sauerkraut, drained |
3/4 teaspoon caraway seeds |
1 3/4 cups thousand island dressing |
12 rye bread slices without caraway seeds |
6 pumpernickel bread slices |
12 (1-ounce) swiss cheese slices |
48 thin slices shaved corned beef (about 1 1/2 pounds) |
Directions:
1. Stir together sauerkraut and caraway seeds.
2. Spread dressing evenly on 1 side of each bread slice. Layer 6 rye bread slices and 6 pumpernickel bread slices evenly with cheese, sauerkraut mixture, and corned beef. Stack to make 6 (2-layer) sandwiches, ending with remaining rye bread slices.
3. Coat a baking sheet with vegetable cooking spray, and arrange sandwiches on baking sheet. Coat bottom of a second baking sheet with cooking spray, and place, coated side down, on top of corned beef sandwiches.
4. Bake sandwiches at 475° for 15 to 20 minutes or until golden and cheese is slightly melted. Serve warm.
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