Click here . Sandwich Savvy by Julie Badger Jensen Summer is prime time for sandwiches. Cold, baked, broiled, or grilled, they are sizzling good. Not just for lunch, most can appear at brunch or supper. Many people have their own special favorites such as chopped egg and bacon or peanut butter and jelly . . .
Summer often starts with the first sandwich served on a shaded porch or under the willow tree.
Butter Spread 1 side of each slice of bread with Thousand Island dressing. Fill each sandwich with 1 slice cheese, a small mound of sauerkraut and a couple of slices of corned beef or turkey. If desired, spread corned beef or turkey with Dijon mustard. Butter outside of each sandwich and fry in buttered skillet over medium heat until cheese is melted and bread toasted. Top with cheese and garnish with olives if you wish.