Reuben Sandwich by Gerald Ford's Son Jack Ford

• 8 slices rye bread or 8 slices pumpernickel bread
• 8 teaspoons dijon-style mustard
• 8 slices swiss cheese
• 16 slices cooked corned beef (very thin slices)
• 2 tablespoons butter
• 1 cup sauerkraut

1. Heat an electric skillet to 375.
2. Spread each bread slice with 1 teaspoon mustard.
3. Top 4 of the slices of bread slices with 1/4 cup sauerkraut each.
4. Top each of the remaining 4 bread slices with 2 slices of cheese and 4 slices of corned beef.
5. Brush the skillet with butter, use a spatula to transfer bread slices to the hot skillet, heat until bread is slightly toasted on the underside.
6. Carefully fold each 0f the 4 meat-topped bread slices over onto the 4 sauerkraut-topped slices and press together gently.
7. Continue grilling until browned on both sides.
8. Remove sandwiches from the skillet when they are well browned and cheese is melted.
9. Cut each sandwich in half and serve at once.

rye bread, mustard, swiss cheese, beef, butter, sauerkraut

Taken from www.food.com/recipe/reuben-sandwich-by-gerald-fords-son-jack-ford-345534 (may not work)