Corned Beef on Rye (Printable)

Hearty rye bread layered with tender corned beef, tangy sauerkraut, Swiss cheese, and zesty dressing.

# What You’ll Need:

→ Bread & Spreads

01 - 4 slices rye bread
02 - 2 tablespoons unsalted butter, softened
03 - 2 tablespoons Russian dressing (or Thousand Island as substitute)

→ Meats & Cheese

04 - 7 oz sliced corned beef
05 - 2 slices Swiss cheese

→ Vegetables

06 - 3.5 oz sauerkraut, well-drained

# How-to Steps:

01 - Spread softened butter evenly on one side of each rye bread slice.
02 - Spread 1 tablespoon of Russian dressing on the unbuttered side of two bread slices.
03 - Arrange corned beef slices, drained sauerkraut, and Swiss cheese evenly over the dressing-topped bread.
04 - Place remaining bread slices on top with buttered sides facing outward to create two complete sandwiches.
05 - Preheat skillet or griddle over medium heat until evenly hot.
06 - Cook sandwiches for 2 to 3 minutes per side, applying gentle pressure, until bread turns golden brown and cheese melts completely.
07 - Remove from heat, cut each sandwich diagonally in half, and serve immediately while hot.

# Expert Advice:

01 -
  • The golden, buttery rye bread creates this irresistible crunch that contrasts beautifully with the tender corned beef inside
  • Every layer brings something different, from the tangy sauerkraut to that creamy Russian dressing tying it all together
  • It comes together in under 15 minutes but tastes like something you'd wait in line for at a legendary deli
02 -
  • Drain your sauerkraut really well, I learned this the hard way when my first sandwich turned into a soggy mess
  • Don't overcrowd the pan, give each sandwich room so they develop that gorgeous crispy crust
03 -
  • Use a cast iron skillet if you have one, it creates the most even, beautiful golden crust
  • Let the corned beef come to room temperature before assembling for more even melting

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