Serves 4 – 6 Ingredients:
  •   ½ pound deli corned beef, chopped
  •   1 (16-oz) jar sauerkraut, rinsed and well drained
  •   1/2 cup thousand island salad dressing
  •   8 oz Swiss cheese, shredded
  •   8 – 12 slices Village Hearth Pumpernickel Rye Bread
 
Directions: Preheat oven to 350° Combine corned beef, sauerkraut, salad dressing and Swiss cheese.  Pour into a greased 2 quart casserole dish. Heat in oven for 20 minutes. Serve on rye bread as is or butter sandwiches and grill until toasty.
baked rueben sandwich filling