- Rye bread
- Sliced Swiss cheese
- Sauerkraut (about half a cup per sandwich), heated
- Leftover Sliced Baked La Cense Corned Beef
- Dressing (2 tbsp Tomato Ketchup mixed with 2 tbsp Mayonnaise)
Toast rye bread. Spread dressing on toasted rye bread slices, cover one with sliced corned beef and then top with a slice of Swiss cheese, and then top the other slice with only Swiss cheese. Broil for a few minutes until the cheese is melted. Add heated sauerkraut to sandwich and close. Slice and serve. Enjoy!