2 cups sauerkraut, drained
3/4 teaspoons caraway seeds
1 3/4 cups Thousand Island dressing
12 rye bread slices without caraway seeds
6 pumpernickel bread slices
12 (1-ounce) Swiss cheese slices
48 thin slices shaved corned beef (about 1 1/2 pounds)
Stir together sauerkraut and caraway seeds.
Spread dressing evenly on 1 side of each bread slice. Layer 6 rye bread slices evenly with cheese, sauerkraut mixture, and corned beef. Stack to make 6 (2-layer) sandwiches, ending with remaining rye bread slices.
Coat a baking sheet with vegetable cooking spray and arrange sandwiches on baking sheet. Coat bottom of a second baking sheet with cooking spray and place, coated side down, on top of corned beef sandwiches.
Bake sandwiches at 475 to 15 to 20 minutes or until golden and cheese is slightly melted. Serve warm.
