Grilled Corned-beef Sandwiches
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 12 slices light rye bread, Shortcut
- ½ cup Thousand Island Dressing, Shortcut
- 6 slices Swiss cheese
- 6 tablespoons sauerkraut, drained
- corned beef, cooked or canned, sliced thin
- butter, room temperature
Instructions
- Spread 6 slices of bread with butter and place buttered side down on parchment paper. Spread each slice with dressing, top each with a slice of cheese, 1 tablespoon of sauerkraut, sliced corned beef, and another slice of bread. Spread butter top of the top slice.
- Grill in a hot pan until the bottom is golden brown, turn over and grill the other side.
- Cut each sandwich in half diagonally, serve, and enjoy.
Notes
Fair cost per serving based on the cheese and canned corned beef.
Shortcuts: Light Rye Bread (Bread Machine), Thousand Island Dressing.
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