Corned Beef Sandwich
Warm corned beef, tangy drained sauerkraut, relish, and deli mustard griddle inside buttered rye bread for an evenly toasted sandwich with crisp edges.
Equipment
- Medium skillet
Ingredients
- 4 tbsp. butter softened
- 8 slices rye bread
- 1/4 c. mustard
- 1/4 c. relish
- 1/2 lb. deli corned beef
- 1/2 c. sauerkraut
Instructions
- Spread the softened butter over one side of all 8 rye slices, then place 4 slices butter-side down and spread mustard and relish over their dry sides. Add the corned beef and sauerkraut, then cap each sandwich with the remaining bread, butter-side up. Keep the spreads near the center and tuck the sauerkraut into the meat so the filling stays contained.
- Set a medium skillet over medium heat and cook the sandwiches for 3 minutes per side, turning carefully with a spatula. The bread should be deep golden brown, the edges crisp, and steam should rise from the warmed filling.
Notes
Moisture tip: Press the sauerkraut firmly dry between paper towels before assembling so excess brine does not make the bottom bread soggy in the skillet.
Heat control: Maintain medium skillet heat so the caraway seeds do not scorch while the bread toasts and the meat warms through.
Storage: Keep leftover cooked corned beef refrigerated in an airtight container for 3 to 4 days, and reheat to 165 °F before serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.