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Corned Beef Sandwich

A warm, toasted sandwich filled with tender corned beef, tangy mustard, and layers of sauerkraut, perfect for lunch or dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 slices of rye bread
  • 1 pound of sliced corned beef
  • 1 cup of sauerkraut
  • 4 slices of Swiss cheese
  • 4 tablespoons of mustard
  • Butter for grilling

Equipment

  • Skillet or griddle
  • Spatula
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Gather all your ingredients and equipment.
  2. Place your skillet or griddle over medium heat.
  3. Spread butter on one side of each slice of rye bread.
  4. On the unbuttered side of four slices, layer the corned beef, sauerkraut, Swiss cheese, and mustard.
  5. Cover the sandwich fillings with the remaining slices of bread, buttered side facing out.
  6. Carefully place the sandwiches in the hot skillet. Grill for about 4-5 minutes, or until golden brown.
  7. Once browned, flip the sandwiches and grill the other side for an additional 4-5 minutes.
  8. Remove the sandwiches from the skillet and let them rest for a minute. Slice them in half.

Notes

For extra flavor, add a slice of pickle or a dash of hot sauce inside the sandwich.