Sandwiches are great but they can lose their charm after you have had hundreds of them. This recipe brings back some of the excitement and is also a quick dinner when paired with some soup. The turkey can easily be replaced with some good old fashioned corned beef.
Ingredients:
8 slice(s) rye bread
4 tbsp thousand island dressing
8 slice(s) Swiss cheese
1 cup(s) sauerkraut
8 oz(s) turkey lunch meat
2 cup(s) chopped spinach -- finely shredded
1 tomato(es) -- sliced thin
Directions
Prep Work: Rinse and dry enough spinach leaves to cover 4 sanwiches.
1. Lay out bread on a cutting board and spread each piece with dressing.
2. Top four of the bread slices with one slice of cheese, spinach leaves, 1/4 c. sauerkraut, tomato slices, 1/4 of the meat, and another slice of cheese.
3. Top each off with the remaining bread, putting the dressing side face down.
4. Drizzle 2 tsps. olive oil in a large skillet over medium-high heat. Place one sandwich in pan and turn it to spread oil.
5. Place another heavy skillet on top of sandwich while it cooks for 2 minutes.
6. Take off top pan, pick up sandwich with spatula, add one more tsp. olive oil, and return sandwich and top pan; cook 2 minutes more. Place in covered dish to keep warm while making others.
Serving Suggestion: Cut and cook Honey Sweetened Carrots while sandwiches are cooking. And/ Or buy some tomato soup in a 32 oz. fluid box. Put it in a pan to warm on low before you start to make the sandwiches. For something raw and for a mega dose of vitamin C, try fresh red bell peppers seeded and cut into slices, or try the GREAT Raw Broccoli.
