Description
A warm and satisfying sandwich layered with tender corned beef, melted Swiss cheese, tangy sauerkraut, and a creamy mustard sauce, all toasted between slices of rye bread until golden and crisp.
Ingredients
Scale
- 200 grams corned beef, thinly sliced
- 4 slices rye bread
- 2 slices Swiss cheese
- 1 cup sauerkraut, drained
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
Instructions
- Preheat a skillet over medium heat.
- In a small bowl, mix mayonnaise and Dijon mustard until smooth.
- Butter one side of each slice of bread.
- Spread the sauce on the inside of the bread, then layer corned beef, Swiss cheese, and sauerkraut between slices.
- Place the sandwich in the skillet and cook until golden brown on both sides and the cheese is melted.
- Remove from heat and let it rest briefly.
- Slice in half and serve warm.
Notes
- Warm the corned beef slightly before assembling for better texture.
- Drain sauerkraut well to prevent soggy bread.
- Cook on medium heat to avoid burning the bread before the cheese melts.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: corned beef sandwich, deli sandwich, toasted sandwich, easy lunch recipe, comfort food sandwich