12 large slices dark rye bread
Mayonnaise or salad dressing
2 pounds cooked turkey breast, thinly sliced
1 (16 ounce) can sauerkraut, well drained
12 slices Swiss cheese
Butter or margarine, softened
For each sandwich, use 2 slices bread, one-sixth of the turkey
slices, one-third cup sauerkraut and 2 slices cheese.
Assemble sandwiches by spreading one side of each bread slice
with mayonnaise. On six bread slices, layer turkey, sauerkraut
and cheese. Cover with remaining bread slices, mayonnaise side
down. Spread top bread slice evenly with softened butter; place
buttered side down in skillet. Butter other bread slice. Cover;
grill slowly on each side.