Ingredients:

� 8 slices rye bread
� butter
� 1/2 pound corned beef or pastrami, sliced thin
� 1 small can sauerkraut
� 1/2 pound Swiss cheese, shredded
� Thousand Island dressing

Preparation:

Preheat broiler.

Roll up corned beef and slice into thin strips, then cut across to make strips about an inch and half long. (You might want to rinse the sauerkraut; I don't.) Squeeze sauerkraut fairly dry and mix in bowl with corned beef.

Butter one side of each slice of rye bread, place on cookie sheet, and toast under broiler, butter side up. When buttered side is toasted, turn slices and lightly toast unbuttered side.

Cut each of toasted bread slice into quarters and arrange on cookie sheet, unbuttered side up. Put a dab of dressing on each quarter. Divide corned beef and sauerkraut mixture among quarters, placing on top of dressing. Carefully top with shredded Swiss and return to broiler till cheese is melted. Serve immediately.