• 1 ¼ cup Silver Fleece Sauerkraut (drained)
• 2 Tbsp Scallions, chopped
• 1 1/3 Tbsp Parsley, chopped
• 8 slices Rye or pumpernickel bread
• 1 stick Butter, softened
• ¾ lb. Corn beef, sliced
• 4 slices Swiss cheese

Preparation:
Combine sauerkraut, scallions, and parsley in mixing bowl. Toss until mixed well. Toast bread lightly and butter. Spread dressing over bread and add corned beef, cheese, seasoned sauerkraut and top with second slice of bread. Bake until cheese melts.

Makes 4 sandwiches.