Turkey Reuben Sandwiches

A traditional follow-up to Thanksgiving, and a great use of leftovers. Makes 8 sandwiches.

Ingredients:

12 oz canned corned beef

8 slices Swiss cheese

1 pint sauerkraut

1 loaf rye bread (dark/pumpernickel preferred, but light will do)

1 lb turkey, sliced (approximate)

½ cup mayonnaise, +/-

Preparation:

1.       Layout the bread slices in pairs and place a cheese slice on one side of each pair.

2.       In a medium-sized bowl mix together the corned beef and the Mayo. Adjust the amount of mayonnaise to turn the meat into a spread.

3.       Divide the corned beef among all the sandwiches and apply the spread to the other side of each sandwich pair.

4.       Top each slice of Swiss cheese with about ¼ cup sauerkraut, and spread it out.

5.       Top the corned beef with turkey slices.

6.       Assemble the sandwich halves, and butter both sides.

7.       Griddle the sandwiches until the bread is toasty and the cheese is melted.