Rueben Sandwiches

Preparation and cooking time: 10 minutes

8 ounces sauerkraut, drained

1/2 pound corned beef brisket, thinly sliced

1 egg, lightly beaten

2 tablespoons milk

1 dash sugar

1 dash salt

8 slices rye bread

1/4 cup Thousand Island salad dressing

4 slices Swiss cheese

2 tablespoons margarine

Thoroughly drain the sauerkraut. Divide the sliced corned beef into 4 portions. Combine the egg with milk, sugar and salt in a shallow dish.

On 4 slices of the bread place Swiss cheese, corned beef and sauerkraut and top with 1 tablespoon dressing. Top each with second slice of bread. Melt margarine in heavy skillet. Dip both sides of each sandwich into egg mixture, brown each side until golden.

Makes 4 servings.

Maurice Paulk,
Wood River