Spread one side of each sliced of bread with margarine and the other side with salad dressing. With the margarine side down, top four slices of bread with meat, cheese, and sauerkraut. Top with remaining bread slices, dressing side down. In a large skillet cook 2 sandwiches over medium low heat for 4 to 6 minutes. Repeat with remaining sandwiches. Makes 4 servings

Reuben Sandwiches 2

1/3 cup of  mayonnaise or salad dressing
1 tablespoon of chili sauce
12 slices rye bread, buttered
1/2 pound of  sliced Swiss cheese
1/2 pound of  sliced cooked corn beef
One 16 ounce can of sauerkraut, drained

Mix mayonnaise and chili sauce. Spread on 6 slices of bread. Layer cheese, corned beef and sauerkraut on spread slices; top with remaining bread slices. 

Reuben Sandwiches 3

8 slices pumpernickel rye bread
8 thin square slices Swiss cheese
16 thin slices cooked corn beef
1/4 cup of mayonnaise
1 cup about 16 ounces drained sauerkraut
4 tablespoons of butter or margarine
8 thin slices  of cooked chicken (optional)

Spread mayonnaise on all bread slices. Cover each of 4 bread slices with 2 cheese slices, 4 slices of corned beef and 4 tablespoons sauerkraut. Chicken slices may be added. Cover with remaining bread slices. Spread top side of sandwiches with half of the margarine. Melt remaining margarine in a skillet. Place sandwiches, bottom side down, in melted margarine and cook until golden. Turn and cook second side until golden. Alternate method: assemble with beef on bread, then stack sauerkraut and cheese. Broil 3 minutes or until cheese melts. Top with remaining toast. 

Reuben Sandwiches 4

1/3 cup of mayonnaise or salad dressing
1 tablespoon of  chili sauce
8 slices rye bread, toasted if desired
4 slices of cooked corned beef
4 slices of Swiss cheese
One 8 ounce can of sauerkraut, well drained

Mix mayonnaise and chili sauce; spread over each slice bread. Arrange corned beef, cheese and sauerkraut on 4 slices bread; top with remaining bread slices. Arrange sandwiches in circle on micro-waveable paper towel lined 12" plate. Cover with micro-waveable paper towel and microwave on high (100%) 1 minute; rotate plate 1/2 turn. Microwave until cheese is melted and filling is hot, 1 to 2 minutes longer. 4 sandwiches.

Broiled Reuben Sandwiches 5

1/2 cup of  mayonnaise
12 slices of rye bread
6 slices of Swiss cheese
Two 4 ounce packages of Buddig corned beef
One 16 ounce can of sauerkraut, well drained
3 tablespoons of softened butter or margarine

Spread mayonnaise on 1 side of each slice of bread. Arrange cheese, beef, and sauerkraut on mayonnaise side of 6 bread slices. Top with remaining bread. Butter outside of each sandwich. Place sandwiches on cookie sheet and broil each side until golden brown.