2 tablespoons butter, divided
2 thick slices rye bread
4–5 slices hot corned beef
2 slices Swiss cheese
2 tablespoons sauerkraut, drained and lightly warmed
2 tablespoons Russian or Thousand Island dressing
Butter bread slices on one side with half the butter. Place bread slices buttered side down. Top each with half the corned beef,
then add sauerkraut and cheese.
Spread the dressing on top of the cheese and close the sandwich.
In a skillet over medium heat, melt 1 tablespoon butter. Place
the sandwich in the pan and cook until the bread is browned and
crisp, about 2 to 3 minutes. Carefully flip and toast the other
side 1 to 2 minutes. Cut in half and serve immediately.
The Encyclopedia of Sandwiches
Photos By: Matt Armendariz
Photo By: Matt Armendariz