Hot Rueben on Rye

• 4 slice Deli style Angus Corned Beef (sam's)
• 1 slice Swiss Cheese
• 1 1/2 tsp butter
• 2 slice Jewish Rye Bread, (toasted on one side of each slice of bread.)
• 1 slice Bacon, (cooked) reserve bacon crease.
• 1/4 cup sauerkraut, (Rinsed onuce)
• 1 tsp brown sugar
• pinch Lemon and Lime Juice, 1/8 tsp. each
• dash Salt and Pepper, 1/8 tsp. each.
• 1 1/2 tsp Yellow Mustard or Dijon Mustard

1. Heat stove top to medium-Heat;
2. Fry bacon until crispy for crumbling...set aside.
3. In a small bowl mix together sauerkraut, crumbled bacon,brown sugar, lemon/lime juice, and salt and pepper.
4. Saute' 4 slices of corned beef for about 1 to 2 minutes.
5. Spread butter on one side of each slice of rye bread and toast it butter side down...remove and set on plate toasted sides down.
6. Spread mustard on both sides of rye bread, then add hot sauted corned beef, then top with swiss cheese and hot sauerkraut mixture; put top half of rye bread on and gently press down.
7. Slice and serve..

deli, swiss cheese, butter, rye bread, bacon, sauerkraut, brown sugar, lemon, salt, yellow mustard

Taken from cookpad.com/us/recipes/360918-hot-rueben-on-rye (may not work)