Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.
Ingredients
- 2 slices dark rye bread
- 0.25 pounds thinly sliced corned beef
- 3 ounces sauerkraut , drained
- 2 slices Swiss cheese
- 0.25 cups thousand island dressing
Instructions
-
1
Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
-
2
Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Grandma's English Muffin Bread
Make the dough for English muffins in the bread machine, then bake the loaves in the oven, and toast slices just before eating for the best taste. My grandma used to bake her loaves in large greased cans coated with cornmeal, which added to the English muffin appearance. Today she uses nonstick pans.
Pecan Pie Upside Down Cake
This pecan pie upside-down cake is an easy version of a delicious upside down buttery cake, topped with pecans in caramel sauce. It's the best part of pecan pie and golden cake all in one.
Bangers
The quintessential British sausage. Great for any meal of the day.