Item required
8 slices pumpernickel or other dark bread 1/2 lb. thinly sliced corned beef
3/4 cup (8-oz. can) well drained sauerkraut
2 to 3 tablespoons Thousand Island Dressing
4 slices Swiss cheese (about 4 oz.)

Setting: HIGH
1. Toast bread and arrange 4 slices on paper tow-els, napkins or small paper plates.
2. Top each slice with corned beef, then drained sauerkraut, salad dressing and cheese. Top with other slices of toasted bread.
3. MICROWAVE for 3 to 31/2 MINUTES or until cheese is melted in center. Serve immediately. 4 Sandwiches
TIPS For 2 sandwiches, MICROWAVE 11/2 to 2 MINUTES; for 1 sandwich, MICROWAVE 1 to 11/4 MINUTES.
• Leftover sandwiches can be reheated. If they have been refrigerated, cut each sandwich in half and separate halves, leaving about an inch between for ease in heating the centers.
• For ease in placing sandwiches in oven and re-moving, assemble on napkins or paper towels on plastic serving tray that will fit in the oven.
• To quickly and easily drain sauerkraut, drain ex-cess liquid and then place sauerkraut in several layers of paper towel and squeeze out excess liquid.
• MICROWAVE on MEDIUM for 31/2 to 4 MINUTES.

Item required
1 can (12 oz.) corned beef
3/4 cup sauerkraut, drained
1 small apple, cored and shredded
1 cup shredded Swiss cheese
2 tablespoons Thousand Island Dressing
1 teaspoon dill weed
2 teaspoons prepared mustard
8 pumpernickel buns

Setting: HIGH
1. Break up corned beef in medium mixing bowl. Stir in remaining ingredients, except buns; mix well. Spoon 1/2 cup corned beef mixture between each split roll. Wrap loosely in paper towel or napkin.
2. MICROWAVE until hot through:
1 bun — 1 to 1112 MINUTES
2 buns — 11/2 to 2 MINUTES 4 buns — 3 to 31/2 MINUTES 8 buns — 31/2 to 4 MINUTES
8 Reuben Salad Buns
TIP Substitute 8 ounces corned beef, finely cut, for canned corn beef.