Ingredients:
  • 4 slices Village Hearth Pumpernickel Bread
  • 6 slices deli-thin Swiss cheese
  • 6 oz thinly sliced corned beef
  • 1/2 cup sauerkraut squeezed dry and tightly packed
  • 1 tablespoon thousand island dressing
  • 1/2 cup (1 stick) butter
  • 1 tablespoon brown sugar
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried mustard
Directions:
Preheat oven to 350•. In a small saucepan, combine butter, brown sugar, ketchup, Worcestershire sauce and mustard. Bring to a boil over medium-high heat, continue boiling for 1 minute. Set aside.
Combine the sauerkraut and thousand island. Assemble sandwiches. For two sandwiches start with two slices of bread, layer each with 1 1/2 slices of Swiss, 1/4 of the corned beef, 1/2 the sauerkraut, 1/4 of the corned beef and 1 1/2 slices of Swiss. Top with remaining bread slices. Cut each sandwich into quarters.
Pour half of the prepared sauce into a round 9″ cake pan. Arrange sandwich quarters on top of sauce. Pour remaining sauce over sandwiches.
Bake uncovered for 20-25 minutes until cheese is melted and sandwiches are heated through.