Makes 1 Sandwich
2 slices Seeded Rye Bread
1/3 pound thin sliced or shaved corn beef, room temperature
2 slices Swiss cheese, room temperature
4 ounces sauerkraut, drained, room temperature
1 Tablespoon Russian Dressing, divided
1 Tablespoon butter, divided
1 Tablespoon canola cooking oil
1 skillet with lid
1. Heat cooking oil in a skillet over medium heat
2. Butter one side of each slice of bread
3. Spread 1/2 of the Russian dressing on the unbuttered side of each slice of bread
4. Place the buttered side of one slice of the bread into the skillet (Russian dressing side up)
5. Place one slice of cheese on the Russian dressing
6. Top the cheese with sauerkraut, evenly distributed
7. Spread the corned beef on top of the sauerkraut
8. Top with the remaining slice of cheese. Add the bread (buttered side up)
9. Cover with a lid and cook until bottom slice of bread is slightly browned (about 3 minutes) and cheese is melting
10. Turn sandwich over with butter side down, cover, and toast until bread is browned and sandwich is heated through.
The key to this delicious sandwich is getting the layering done quickly while the bottom slice of bread begins to toast. We have found that the greatest toasting is achieved by having all ingredients at room temperature and ready to go into the pan. Assemble the sandwich quickly in the pan and get it covered to hold in the heat. I like to use a fish turner to get completely under the sandwich to flip it over without making a mess. With two slices of melted cheese on it, the sandwich can be a challenge to keep together.
Here’s a sweet-sour version I really like. I use a dark rye (Pumpernickel when I can find it), and Thousand Island dressing. If the sauerkraut we have on hand is not sour enough to counter the sweetness of the dressing, I soak the kraut in vinegar for a few minutes, or sometimes, even, I add a layer of dill pickles. It’s all about taste!