8 slices rye bread
1 lb. sliced Deli corned beef
1 cup sauerkraut, well drained OR creamy cole slaw
4 Swiss cheese slices, halved
1/2 cup Thousand Island Dressing
Butter or margarine, softened

1. Cover each of 4 bread slices with layers of corned beef, sauerkraut, cheese and dressing; top with second bread slice.
    
2. Spread outside of sandwiches with butter. Saute in skillet on medium heat until golden brown on both sides.
    
3. Recipe from "Back of the Box."