Prep Time: 5 minutes Cook Time: 13 Minutes
Servings: 1
2 slices marbled rye pumpernickel
2 teaspoons butter
2 tablespoons remoulade* or thousand island dressing
¼ cup well-drained sauerkraut
2 slices Swiss cheese
¼ pound corned beef (thinly sliced)
1) Butter each slice of bread evenly all over.
2) In a cast iron skillet place 1 slice of bread in the skillet butter side down and turn on to medium low heat.
3) Add the corned beef, (if your meat is cold warm in the pan first before starting the sandwich)
sauerkraut evenly and then Swiss cheese and cover with the second piece of bread, butter side up.
4) Cook for about 7 minutes until the bottom is browned and crispy. With a spatula press down the
sandwich a few times while cooking.
4) Flip sandwich and continue to press a few times with a spatula. When browned and crispy remove from pan. Open up the sandwich and put the remoulade on both sides of the sandwich. Cut in half and serve.
*You can find the remoulade recipe on my Corned Beef Egg Roll.
