Recipe by charlie #5
I adore this! I will often use a larger size can of kraut because I love it. I like it best on toasted pumpernickel, but it's good on fresh slices of cocktail pumpernickel bread too. Try making a sandwich with a slather of spicy brown mustard.
- 1 (16 ounce) bottle thousand island dressing
- 1 lb swiss cheese, shredded
- 1 lb corned beef, chopped
- 1 (14 ounce) can sauerkraut, well-drained, squeezed