Waffled Reuben Sandwich
Source: Young Ideas in Cooking Prepared by American Dairy Association
Yield: 6 Servings

12 slices rye bread
3 tbsp prepared mustard
6 tbsp sauerkraut
1 lb (12 slices) corned beef
3/4 lb (12 slices) Swiss cheese
6 tbsp butter

On each of 6 slices bread, spread 1/2 Tbsp mustard; top with 1 Tbsp sauerkraut. Arrange 2 slices of corned beef and 2 slices of Swiss cheese on each, then top with remaining slices of bread. Butter outside of each sandwich; using 1/4 Tbsp of butter; grill until cheese is begins to melt.

NOTE: Use either waffle iron or sandwich grill.

VARIATION: Substitute dairy sour cream flavored to taste with chili sauce and prepared horseradish sauce for the mustard.