1/3 cup light Thousand Island salad dressing
8 slices pumpernickel rye bread
1/2 pound thinly sliced deli corned beef
1 1/3 cups sauerkraut, well-drained
2 (3/4-ounce) slices Alpine Lace® Deli Reduced Fat Swiss Cheese, cut int half
Spread 2 teaspoons salad dressing onto 1 side of each bread slice.
Top 4 bread slices, dressing-side up, each with 1/4 corned beef, 1/3 cup sauerkraut, 1 cheese half and 1 bread slice, dressing-side down.
Heat 10-inch skillet or griddle on medium heat.
Spray sandwiches with no-stick cooking spray; place sandwiches into skillet. Cook, turning once, 4-6 minutes or until cheese is melted and bread is toasted.