Reuben Sandwich with Mozzarella
by Rebecca Randolph
serves: 3
  We prefer the mild taste of the Mozzarella with the sharp taste of the corned beef.
  0.50 lbs   leftover corned beef, sliced
  0.75 cup   shredded Mozzarella cheese
  6 slices   rye bread
  3 tbsp   thousand island dressing
  8 oz   sour kraut
  spread dressing on one side of bread. Place corned beef on top of dressing, then 1/3 of the cheese then 1/3 of the sour kraut. Spread dressing on other slice of rye bread and place spread-side down on top of sandwich and grill. Serve with pickles and pretzels and beer!