8 oz. Can sauerkraut, drained
2 cups cooked*, drained red kidney or pink beans or one 16-oz. Can, drained
Home-cooked or canned corned beef *be generous)
4 slices Cheddar, Jack or Swiss cheese
8 thin slices rye or other bread Oil or butter
 
 In a saucepan, mix kraut, drained beans and corned beef.  Heat till bubbly.  Lay a slice of cheese on each of 4 slices of bread and top with ½ cup of bean-beef-kraut mixture.  Press a second bread slice firmly on top to make a sandwich.  Brown both sides quickly on an oiled griddle or skillet.  Serve hot with cold drinks.

*For best results, soak and cook beans according to preferred methods found on this site.