This hot American sandwich is truly a classic recipe with corned beef, melted Swiss cheese, sauerkraut, and creamy Russian or Thousand Island dressing all on fresh rye bread. You can make this into a Rachel Sandwich by substituting the pastrami for the corned beef, and serve both of them at your next luncheon.
- 1 Tablespoon butter
- 4 slices rye bread
- 8 Ounces corned beef
- 2 slices Swiss cheese
- 1/2 Cup sauerkraut, drained
- 1/4 Cup thousand island dressing
Preheat a large skillet on medium heat. Add the butter to the pan. While the butter is melting, spread the side of the bread you are not going to grill with thousand island dressing. Place the bread slices in the pan. Top two pieces with the corned beef, and then the cheese (both evenly divided). Top with the remaining two slices of bread, and grill evenly, about 5 minutes per side.