Rueben on Rye Sandwich Prep Time: 10 minutes Cook Time: 5 minutes Servings: 4 Ingredients - 8 ounces corned beef, thinly sliced - 8 ounces swiss cheese, sliced - 8 ounces sauerkraut, drained - 1/2 cup Thousand Island dressing - 8 pieces rye bread, or pumpernickel - 2 tablespoons soften butter for spreading on the bread - may need more    A lunch time favorite filled with corned beef, Swiss cheese and sauerkraut. Served on rye or pumpernickel.   Directions Butter one side of each slice of bread. On 4 slices of bread, buttered side down, arrange slices of Swiss cheese, corned beef, sauerkraut and dressing. Cover with the remaining slices of bread buttered side up. In a large non-stick skillet over medium high heat, place the sandwiches butter side down and brown on each side until cheese starts to melt. Slice in half and serve. Garnish with a pickle. (If you don't have Thousand Island dressing on hand, you may use a mixture of 1/2 cup mayonnaise, 1 tablespoon of ketchup and salt and pepper to taste.)	1