Description
A warm and hearty sandwich layered with tender corned beef, melted Swiss cheese, tangy sauerkraut, and mustard, all toasted between slices of rye bread for a perfectly balanced bite.
Ingredients
Scale
- 200 grams corned beef, thinly sliced
- 4 slices rye bread
- 2 slices Swiss cheese
- 1 cup sauerkraut, drained
- 2 tablespoons mustard
- 2 tablespoons butter
Instructions
- Heat a skillet over medium heat.
- Spread mustard evenly on one side of each slice of bread.
- Melt butter in the skillet, coating the surface lightly.
- Layer corned beef, Swiss cheese, and sauerkraut between the bread slices.
- Place the sandwich in the skillet and cook for 3 to 4 minutes per side until golden and the cheese is melted.
- Press gently with a spatula for even crispness.
- Slice and serve warm.
Notes
- Drain sauerkraut well to avoid excess moisture.
- Use medium heat to prevent burning the bread.
- Toast the bread lightly before assembling for better texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg