Corned Beef on Rye (Printable Version)

Tender corned beef and Swiss cheese on rye with sauerkraut and tangy dressing.

# What You Need:

→ Sandwich Components

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→ Dressing

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# How to Make It:

01 - Butter one side of each slice of rye bread.
02 - Heat a large skillet or griddle over medium heat.
03 - Place 2 slices of bread, buttered side down, in the skillet.
04 - Layer each with half the corned beef, 2 slices Swiss cheese, and half the sauerkraut.
05 - Spread 1 tablespoon of dressing on the unbuttered side of the remaining bread slices and place on top, dressing side down.
06 - Grill the sandwiches for 2–3 minutes per side, pressing gently, until bread is golden and cheese is melted.
07 - Remove from pan, slice in half, and serve hot.

# Expert Tips:

01 -
  • The way the Swiss cheese gets perfectly melty and gooey while the bread gets golden and crisp
  • That incredible tangy creamy combo of sauerkraut and Russian dressing cutting through the rich corned beef
  • It comes together in about 15 minutes but tastes like something you'd wait in line for at a legendary deli
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  • Don't skip draining the sauerkraut thoroughly, excess liquid is the enemy of a crispy sandwich
  • Medium heat is your friend, too high and the bread will burn before the cheese melts
  • Letting the sandwich rest for a minute before cutting helps everything hold together better
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  • Use a cast iron skillet if you have one, it gives the most even heat and beautiful golden crust
  • Let the corned beef come to room temperature before assembling for even melting

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