Hot Reuben Sandwiches with Spring Salad

Ingredients
Pastrami or sliced corned beef (This is a perfect way to use leftovers from St. Patrick’s Day.)
1 can of sauerkraut
Swiss cheese slices, 1 per sandwich
Whole wheat buns or Kaiser rolls
Spring salad mix tossed with 1 carrot, peeled and sliced
Thousand Island dressing

Preparation
Rinse the sauerkraut under running water to remove the bitter juices.
Squeeze it dry and place in a bowl with paper towels under it.
Heat the corned beef or pastrami in the microwave oven.
Toast the rolls under the broiler for 30 seconds, just until warm.
Place a dollop of Thousand Island dressing on a roll.
Place a layer of corned beef on the roll.
Top the corned beef with sauerkraut.
Lay a slice of Swiss cheese on top.
Melt the cheese under the broiler for 30 seconds to 1 minute.
Serve with additional Thousand Island dressing for the salad and for dipping.

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Photo/Shannon Patrick