Corned Beef Sandwich Rye

My tiny apartment kitchen smelled incredible when I first tried making these sandwiches on a rainy Sunday. The butter hit the hot pan and suddenly I understood why delis always smell so welcoming. Now whenever gray weather rolls in, this is what my kitchen starts craving.

I made a batch of these for friends watching football last autumn and they disappeared before kickoff. Someone actually asked if Id secretly bought them from that sandwich shop downtown where the line wraps around the block.

Ingredients

• Rye bread: Four sturdy slices that will hold up to the heat and all those delicious layers
• Corned beef: About 300g of thinly sliced beef from the deli counter makes all the difference
• Swiss cheese: Four slices because that melty factor is nonnegotiable
• Sauerkraut: A generous 100g well drained so your bread does not get soggy
• Unsalted butter: Two tablespoons softened and ready for spreading
• Russian dressing: Two tablespoons storebought works perfectly or whip up your own

Instructions

Prep your bread:

Butter one side of each rye slice and get your skillet warming over medium heat

Build the base:

Place two slices butter side down and layer with corned beef Swiss and half the sauerkraut

Add the crown:

Spread dressing on the dry side of remaining bread and place dressing side down on top

Grill to perfection:

Cook for 2 to 3 minutes per side pressing gently until golden and the cheese has melted

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These have become my go to when someone texts that they are having a rough day and need comfort food. There is something about that first hot crunch that just fixes things.

Getting The Crunch Right

I learned the hard way that crowding the pan means uneven browning. Make sure your skillet can fit both sandwiches with space to press down and let that butter do its work properly.

Make It Your Own

My neighbor swears by swapping the sauerkraut for coleslaw and honestly it is brilliant. The creamy crunch gives you that same tang without the fermented punch if sauerkraut is not your thing.

Serving Like A Pro

These sandwiches are practically begging to be served with classic sides. A cold crisp pickle and some salty potato chips on the side turn lunch into something that feels special.

• Cut diagonally for that authentic deli look
• Wrap the other half in parchment if you are saving it for later
• Have extra napkins ready because these get gloriously messy

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There is nothing quite like that first bite of hot melty perfection. Hope this becomes your comfort food go to too.

Recipe FAQs

→ What type of bread is best for this sandwich?

Hearty rye bread is preferred for its firm texture and distinctive flavor which complements the savory layers perfectly.

→ Can I substitute sauerkraut with another ingredient?

Yes, coleslaw can be used for a milder crunch and flavor while maintaining a fresh texture.

→ How should I prepare the sandwich before grilling?

Butter one side of each bread slice, then layer with corned beef, Swiss cheese, and sauerkraut before grilling for a crisp, golden finish.

→ Is it possible to use a homemade dressing?

Absolutely, a homemade Russian dressing made from mayonnaise, ketchup, horseradish, Worcestershire sauce, and paprika works great.

→ What tools are needed to make this sandwich?

A large skillet or griddle, spatula, and knife are sufficient for assembling and grilling the sandwich.

→ How long should I grill the sandwich?

Grill for 2 to 3 minutes on each side until the bread is golden and the cheese has melted thoroughly.