Rhea'S Reuben Sandwiches

• rye bread (pumpernickel or Russian)
• Swiss cheese slices
• 8 oz. jar sauerkraut, well drained
• 1 Tbsp. dill weed
• 1/2 c. mayonnaise (more if preferred)
• 1 can corned beef or 1/2 lb. sliced
• 2 Tbsp. margarine (unless microwave heating)
• 1/4 to 1/2 c. mayonnaise
• Dijon mustard (optional)

1. Night before needed, mix drained kraut, mayonnaise and dill weed.
2. Stir; cover tightly and refrigerate overnight.
3. When ready to use, stir well as liquid accumulates in bowl.
4. Open corned beef, heat in microwave safe bowl until warm and spreadable (may need to add 1/4 to 1/2 cup mayonnaise).
5. Spread beef on rye, top with kraut mixture then Swiss cheese.
6. If heating on grill or skillet, butter rye (or you can microwave for heating).

rye bread, swiss cheese, sauerkraut, dill weed, mayonnaise, corned beef, margarine, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=276764 (may not work)