Reuben Sandwiches

from Ball family cookbook p. 245

Ingredients:
12 slices rye bread
1/2 lb. sliced corned beef, or pastrami
mustard
6 slices Swiss cheese
1 (16oz) jar sauerkraut
butter or margarine

Directions:
Heat sauerkraut in saucepan or in microwave, then drain. Butter one side of each piece of bread. Lay 6 slices of bread on preheated griddle, butter side down. Warm corned beef on griddle as well.

Layer corned beef, cheese and sauerkraut on each piece. Top each sandwich with another piece of buttered bread, butter side up. When golden brown, flip and grill other side.