2 corned beef briskets(flat cuts) baked in Guinness for 2 hrs 30 mins on 325. Slightly cooled then sliced thin. Placed on buttered marble rye and placed open faced on flat griddle pan. Both sides get swiss placed. One side place brisket over cheese. Other side place drained sauerkraut and Thousand Island mixture. Let open faced pieces toast for several mins then combine. Few mins on each side again with the occasional press down on the "samich" is all ya need. Extra Guinness doesn't hurt to quench ones thirst.
They didn't suck.
Jfire
Definitely needed pics of the awesomeness this must have been.