A mouthwatering classic—corned beef piled on top of tangy sauerkraut, with Thousand Island dressing and melted Swiss cheese grilled on rye bread.
tablespoons butter, softened
slices rye bread
cup Thousand Island dressing
cup sauerkraut, drained, squeezed dry (from 14.5-oz can)
lb corned beef, thinly sliced
slices Swiss cheese
Heat closed contact grill 5 minutes.
Spread butter on one side of each bread slice. On unbuttered side of 1 bread slice, spread 1 tablespoon of the dressing. Top with 1/4 cup of the sauerkraut, 2 oz corned beef, 2 slices cheese and remaining bread slice, buttered side up. Repeat for remaining sandwiches.
When grill is heated, place sandwiches on grill. Close grill; grill 5 to 6 minutes or until cheese is melted and grill marks appear. Serve immediately.
If you don't have a panini grill, you can “grill” these in a skillet over medium heat, approximately 3 to 4 minutes per side.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.