My take on the classic deli sandwich, perfect to make with leftover corned beef.
Prep Time15 minutesmins
Cook Time0 minutesmins
Total Time15 minutesmins
Course: Main Course, Sandwich
Cuisine: American
Servings: 4
Ingredients
Russian Dressing
1/2cupmayonnaise
2tbspchili sauce
2tbspIndia relish
2tbspfinely diced red onion
1tbsphorseradish
1tsphot sauce
1/2tspsmoked paprika
Sandwich
1loaffresh rye bread
2lbs.smoked corned beef sliced thinly
16slicesSwiss cheese
2cupssauerkraut strained
1/2stickunsalted butterroom temperature
Instructions
Light grill and set up for direct heat under a grill griddle.
Combine all ingredients for dressing in a medium sized mixing bowl and whisk together.
Butter one side of each piece of rye bread.
Using a colander, strain the sauerkraut and remove as much water as possible with paper towels.
Place 8 pieces of bread, butter side down over indirect heat. Add two slices of cheese to 4 of them.
To hot griddle surface, add 2 tablespoons butter. Once melted, add sauerkraut. Mix around with tongs for 3-5 minutes or until kraut is hot.
Equally divide kraut onto each slice of bread with cheese. Then top with equal portions of corned beef, and 2 more slices of cheese.
Place the bottom sandwich halves onto the hot griddle surface along with the remaining 4 pieces of bread, all butter side down.
Remove from griddle after about 2 minutes, or when bread is nicely toasted.
Add a generous portion of homemade Russian dressing to the sandwich bottoms and top with the remaining 4 slices of toasted bread. Slice and serve with chips.