Ingredients
- 8 slices rye bread
- 5 tablespoons unsalted butter, softened
- 1 pound sliced corned beef, warmed
- 8 slices Swiss cheese
- 1 cup sauerkraut, drained and warmed*
- ½ cup Russian dressing (see below)
Russian dressing:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon finely diced dill pickle
- 1 teaspoon prepared horseradish
- 1 teaspoon Tabasco sauce
- ½ teaspoon of lemon juice
- ½ teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
Steps:
- Prepare the russian dressingIn a bowl, combine mayonnaise, ketchup, relish, horseradish, and Worcestershire sauce. Season with salt and pepper to taste. Mix well and set aside.
-
Assemble the sandwich
- Butter one side of each slice of rye bread.
- Place four slices, buttered side down, on a clean surface.
- Spread Russian dressing generously on the non-buttered sides.
- Layer each with corned beef, sauerkraut, and Swiss cheese.
Spread Russian dressing on the non-buttered sides of the remaining slices and place them on top of the sandwich, buttered side up.
- Cook the sandwich
- Heat a skillet or griddle over medium heat.
- Place sandwiches on the skillet and cook until golden brown and the cheese melts, about 3-4 minutes per side.
- Press down gently with a spatula to ensure even grilling.
4. Serve it with J.Lohr wines
Remove from heat, slice each sandwich in half, and serve hot.
* Some chefs briefly sautee the sauerkraut in butter before adding it to the sandwich to enhance its flavor and reduce moisture.
** We’re featuring a traditional zesty Russian dressing, but if you prefer a creamier, milder option, Thousand Island dressing works too!
Pairs well with...
J.Lohr Seven Oak Cabernet Sauvignon