• 3/4 cups Thousand Island or Russian dressing
• 12 slices pumpernickel bread
• 3/4 lb Burnett Dairy Smoked Provolone Cheese, cut into 1/4-inch thick slices
• 1 1/2 lb sliced corned beef  
• 1 1/2 cups sauerkraut, drained
• 6 tbsp butter, softened 

Spread 1 tbsp Thousand Island dressing on one side of two slices of bread. Top one slice of bread with 1 slice cheese. Top with 4 oz corned beef, 1/4 cup sauerkraut and another slice of cheese. Cap with remaining bread. 

Spread 2 tsp butter on outside of each slice of pumpernickel. On flattop grill or in pan, toast sandwich for 2 to 3 minutes per side or until cheese has melted and bread is crisp. Slice in half; serve immediately. 

Tip: Replace corned beef with pastrami or Montreal smoked meat.

Tip: Serve with pickles, fries or potato salad.