Open-Faced Reuben

• 1 slice dark rye pumpernickel bread
• 1 tablespoon soft butter
• 1/4 lb shaved pastrami or 1/4 lb corned beef
• 2 -3 ounces sauerkraut, drained
• thousand island dressing (use any amount desired) or Russian salad dressing (use any amount desired)
• 2 slices swiss cheese (can use mozzarealla but Swiss is better)

1. Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
2. Pile the meat on top of the bread, then the sauerkraut on top of the meat.
3. Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
4. Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
5. Set oven to broiler heat.
6. Broil for about 2-4 minutes or until the cheese has melted.
7. Serve warm with more dressing if desired.
8. Serve sandwich on a plate with knife and fork.

bread, butter, beef, sauerkraut, salad dressing, swiss cheese

Taken from www.food.com/recipe/open-faced-reuben-253516 (may not work)