~from Savoring Time in the Kitchen
1 package cocktail rye bread. I used Rubschlager brand
Sliced, baked corned beef
Fresh sauerkraut. I used a fresh Bavarian Sauerkraut found in the meat department of my store.
Thousand Island Dressing, such as Marie's or Marzetti's
Swiss cheese slices, divided into 4ths
If desired, you may garnish with chopped chives or green onion.
Place an oven rack about 4-5 inches beneath the broiler then heat the broiler to medium.
On a baking sheet, arrange single slices of cocktail rye bread. Top with a tablespoon of fresh sauerkraut followed by a dollop of dressing. Add about 2 quarters of Swiss Cheese or as much as desired.
Note: The Reubens can be assembled up to this point, cover with foil and refrigerate until ready to broil.
Broil assembled Reubens on the baking sheet until the cheese begins to melt and bubble. Remove from oven to a serving platter and serve immediately. Extra dressing may be served on the side.
Great with mini Gherkin pickles!