Grilled Corned-beef Sandwiches
Adapted from a recipe in the Casserole Cook Book, page 157.
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.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Course Lunch, Main Dish
Cuisine American
- 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
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.
Fair cost per serving based on the cheese and canned corned beef.
Shortcuts: Light Rye Bread (Bread Machine), Thousand Island Dressing.