I found this for a post corned beef dinner Reuben sandwich on recipezaar.com
and "edited" it a bit. Chef Shadow deserves all the credit. It's really
excellent because you don't grill it in a grease laden skillet, in the usual
fashion. The Russian dressing and the third middle slice make the dish.

Ed

Ingredients
Three slices bread, Rye, sprouted rye from Trader Joe's used
corned beef brisket, thinly sliced
sauerkraut, drained and squeezed
Swiss cheese
Russian salad dressing below

Preheat broiler to 425F
On a cookie sheet, lay out two slices of bread.
On the first slice, layer beef, kraut, and Swiss.
On the second slice, layer beef, kraut, and Swiss
Broil on the cookie sheet until cheese bubbles.
Remove from oven with spatula.
While you're broiling, toast a third slice in toaster
Spread or paint Russian dressing on both sides of third or middle slice and
place third slice between first two slices
Eat!

Russian Dressing
8 ounces heavy mayonnaise
4 ounces chili sauce or ketchup
3 ounces red wine vinegar
1 dash worcestershire sauce
1/2 teaspoon garlic powder
1 dash black pepper
2 tablespoons sugar
Combine all ingredients until well blended.