Prep Time: 5, Cook Time: 10
- 2 slices Rye
- ¼ lb corned beef
- ¼ cup Finallie Dill Kraut, drained
- 2 slices Swiss
- 2 tbsp Thousand Island dressing
- 2 tbsp water
Warm skillet to medium heat. Add corned beef and kraut and heat through. Meanwhile, butter the outside of each slice of bread, and spread dressing on the inside. Remove warmed beef and kraut, set aside. Butter-side down, warm one piece of bread in skillet and top with a slice of Swiss. Add corned beef and kraut, the second piece of Swiss, and top with second slice of Rye. Toast on each side, about 3 minutes.
Cabbage*, Onions*, Garlic*, Sea salt, Celery seed*, Dill seed*, and Fresh dill*.