|Canned corned beef||6 Ounce, cut into pieces (1/2 Of 12 Ounce Can)|
|Sauerkraut||8 Ounce, drained (1 Can)|
|Thousand island salad dressing||1⁄2 Cup (8 tbs)|
|Party rye bread slice||30|
|Process swiss cheese||2 Ounce, torn in pieces to make 1/2 cup|
Place half the corned beef in blender container; blend till chopped.
Remove chopped meat to bowl; repeat with remaining corned beef.
Put drained sauerkraut and Thousand Island salad dressing in blender container; blend till sauerkraut is chopped and mixture is blended.
Combine with corned beef in bowl.
Lightly toast one side of rye bread under broiler, about 3 to 4 inches from heat.
Spread corned beef mixture on untoasted sides of rye bread.
Top each sandwich with Swiss cheese.
Broil 3 to 4 inches from heat till cheese melts and corned beef is heated through, about 1 to 2 minutes.