Corned Beef Sandwich Rye (Printable)

Tender corned beef stacked with sauerkraut and Swiss cheese on rye bread, grilled until golden and melty.

# Ingredient List:

→ 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 ounces sliced corned beef
05 - 2 slices Swiss cheese

→ Vegetables

06 - 3.5 ounces sauerkraut, well-drained

# Steps:

01 - Spread butter on one side of each slice of rye bread.
02 - On the unbuttered side of two slices, spread 1 tablespoon Russian dressing each.
03 - Layer corned beef, sauerkraut, and Swiss cheese evenly on top of the dressing.
04 - Top with the remaining bread slices, buttered side facing out.
05 - Heat a skillet or griddle over medium heat.
06 - Grill the sandwiches for 2 to 3 minutes per side, pressing gently, until the bread is golden brown and the cheese is melted.
07 - Remove, slice in half, and serve hot.

# Expert Advice:

01 -
  • The contrast of hot crispy bread against cool tangy kraut feels like a small miracle in every bite
  • You get deli satisfaction without the deli price or the awkward small talk with the counter guy
02 -
  • Wet sauerkraut ruins everything within thirty seconds of assembly
  • Medium heat is not negotiable, high heat burns the bread before the cheese considers melting
03 -
  • Let the assembled sandwich rest one minute before cutting so the cheese sets slightly and stops sliding
  • Save the kraut brine for salad dressings, it is liquid gold you are currently pouring down the drain

Go Back