Corned Beef Sandwich Rye (Printable)
Tender corned beef with Swiss cheese and sauerkraut served on hearty rye bread with zesty dressing.
# What You’ll Need:
→ Sandwich Components
01 - 4 slices rye bread
02 - 10.5 oz sliced corned beef
03 - 4 slices Swiss cheese
04 - 3.5 oz sauerkraut, well-drained
05 - 2 tbsp unsalted butter, softened
→ Dressing
06 - 2 tbsp Russian or Thousand Island dressing (store-bought or homemade)
# How-to Steps:
01 - Butter one side of each slice of rye bread evenly with softened butter.
02 - Heat a large skillet or griddle over medium heat until evenly warmed.
03 - Place 2 slices of bread, buttered side down, in the preheated skillet.
04 - Distribute half the corned beef, 2 slices Swiss cheese, and half the drained sauerkraut onto each bread slice in the pan.
05 - Spread 1 tablespoon of Russian or Thousand Island dressing on the unbuttered side of the remaining bread slices and place on top, dressing side down.
06 - Cook for 2-3 minutes per side, pressing gently with a spatula, until bread turns golden brown and cheese melts completely.
07 - Transfer sandwiches to a cutting board, slice diagonally in half, and serve immediately while hot.
# Expert Advice:
01 -
- The melty Swiss and tangy sauerkraut create the most irresistible contrast
- Ready in 15 minutes but tastes like something from a proper deli counter
02 -
- Press the sauerkraut between paper towels or the bottom bread will turn disappointingly soggy
- Medium heat is your friend anything higher burns the bread before the cheese melts
03 -
- Give the sauerkraut a quick rinse if it seems too aggressively tangy
- Let the sandwiches rest for one minute after grilling so the cheese sets slightly