Description
A bold, comforting sandwich layered with seasoned beef, tangy slaw, creamy dressing, and melted cheese, grilled until golden and irresistible.
Ingredients
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Rye bread – 8 slices
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Cooked corned beef, thinly sliced – 1 pound (450 g)
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Swiss cheese, sliced – 8 slices (225 g)
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Sauerkraut, drained – 2 cups (400 g)
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Mayonnaise – 1 cup (240 ml)
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Ketchup – 3 tablespoons
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Sweet pickle relish – 2 tablespoons
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Dijon mustard – 1 tablespoon
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Paprika – ½ teaspoon
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Garlic powder – ½ teaspoon
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Unsalted butter, softened – 4 tablespoons
Instructions
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In a bowl, mix mayonnaise, ketchup, relish, Dijon mustard, paprika, and garlic powder until smooth.
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Warm the corned beef in a skillet over medium heat for 2–3 minutes.
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Spread dressing on four slices of bread. Layer with beef, sauerkraut, and Swiss cheese.
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Top with remaining bread slices, dressing-side down.
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Butter the outside of each sandwich.
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Grill on a skillet over medium heat for 3–4 minutes per side until golden and cheese is melted.
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Slice and serve warm.
Notes
Drain sauerkraut thoroughly to prevent sogginess. Cook over medium heat for even browning and optimal cheese melt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes