Here's a recipe for y'all.

Get you a couple of slices of seeded rye bread - light, not dark (though you could use dark, I guess.)

Some sauerkraut, about a 1/4 cup, drained.

Thousand Island Dressing, or Russian dressing, or 1 tbsp mayo mixed with 1 tbsp Heinz Chili sauce

Sliced corned beef (shaved is best) about 2 ounces.

2 slices Lorraine Swiss cheese or similar type.

Butter

Frying pan

Butter 1 slice of the bread, put the butter-side down into the cold frying pan (construct said sammich in the pan, it's easier) - on the non-buttered face up side, spread some Thousand Island, Russian or the mayo-chili sauce mix on it (thick or thin, it's up to you) and then 1 slice of cheese, followed by the corned beef, then the cheese and the other slice of bread (you can put the dressing on the slice if you want, or not) and butter the top of the sandwich that is facing up.

On low heat, start toasting it like you would a grilled cheese sandwich, being careful when you flip it - toast the bottom part uncovered, and then flip and cover the sandwich while the other face toasts. Golden brown is what you are looking for.

Serve with french fries (chips) or potato chips (crisps) and a dilled pickle, your choice of beverage. (I had a diet coke)

Pete's mom had a good recipe for it, and I'm going to ask her for it - this is the one that I use.

It's about a 500 calorie sandwich, and about 45g of fat, 15 g saturated. So I would eat it for lunch, since it's about, oh, half your daily fat calorie intake. LOL.

To cut the fat, use low-fat cheese, low fat dressing and spray the pan with cooking spray instead of using butter or margarine.

You can also use regular beef, ham, turkey - the only thing you can't omit is the sauerkraut.