Leftover Corned Beef Sandwich

Lean corned beef make a great Reuben sandwich.
A Reuben is a grilled deli sandwich,
made on rye, sometimes pumpernickel bread,
with Russian dressing on the inside
of both slices and butter on the outside,
piled high with corned beef, sometimes pastrami,
sauerkraut and swiss cheese,
and grilled until the cheese melts,
the bread is crunchy,
and the meat and kraut are hot.

Ingredients:
Butter
Pumpernickel bread
1 cup Russian dressing
3 tablespoons of drained, rinsed sauerkraut
Swiss cheese

Directions:
Trim the fat from your corned beef, and slice it very very thin.
Slice the bread a bit on the thin side,
not so thin that it can't hold the filling,
but not so thick that you can't eat the sandwich
Slather the outside of the bread slices with butter
and the inside with Russian dressing and arrange
half the slices dressing side up.
Pile the bread high with sliced corned beef,
top with three tablespoons of drained, rinsed sauerkraut.
Cover with thin slices of a holey, swiss-style cheese.
Top with the other half of your bread slices,
dressing side down on the cheese.
Lay the sandwiches gently on a flat grill,
and put a sandwich press or heavy pan on them.
Grill until the cheese is melted
and the meat and kraut are steaming,
lower heat if needed to keep the bread from burning.