2 loaves cocktail rye bread
3/4 lb Swiss cheese, thinly sliced
1½ lbs corned beef
16 to 24 oz sauerkraut, well drained
6 to 8 oz Thousand Island or Russian salad dressing
Butter or margarine
Spread several pieces of bread on counter at a time. Spread one side of each sandwich with salad dressing. Top with cheese, sauerkraut and corned beef. Place other half of sandwich on top. Place in frying pan or on grill and cook in butter or margarine until cheese melts and sandwich is crispy. Instead of grilling these, they may be baked at 400° for 5 to 7 minutes, or until sandwiches are hot and the cheese melted.
Yield: 42 to 44 mini sandwiches
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