REUBEN SANDWICH

2 slices pumpernickel or dark rye bread
4 to 6 slices cold corned beef, thinly sliced
1/4 cup Silver Floss sauerkraut, drained
1 slice Swiss cheese
Thousand Island Dressing

Layer beef, sauerkraut and Swiss cheese on bread and top with a generous amount of dressing.  Place top slice of bread on sandwich and grill in buttered skillet on both sides, until cheese is slightly melted.  Serve with a side of dill pickles.

Low-calorie version:  Use mustard instead of dressing, spreading the mustard on each slice of bread.

Variations:  Instead of corned beef, use one or two slices of cold ham and one slice of turkey.  Add cheese, sauerkraut and dressing.

Rinsing Sauerkraut with water reduces sodium.