Ingredients with Measurements:
- 1 pound corned beef, sliced
- 8 slices rye bread
- 8 slices Swiss cheese
- 1 cup sauerkraut, drained
- 1/2 cup dill pickles, sliced
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Preheat a large skillet over medium heat.
2. Butter one side of each slice of bread.
3. Spread mayonnaise and Dijon mustard on the other side of each slice of bread.
4. Place a slice of Swiss cheese on each of the 8 slices of bread.
5. Add a layer of corned beef on top of the cheese on 4 of the slices of bread.
6. Add a layer of sauerkraut on top of the corned beef.
7. Add a layer of pickles on top of the sauerkraut.
8. Season with salt and pepper to taste.
9. Top each sandwich with the remaining slices of bread, cheese side down.
10. Place the sandwiches in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
11. Serve hot.
15 minutes
5. Temperature: Medium heat
Serving size: 4 sandwiches
Nutritional information:
- Calories: 670
- Fat: 38g
- Carbohydrates: 45g
- Protein: 36g
- Sodium: 2180mg
- Sugar: 5g
Substitutions for ingredients:
- Rye bread can be substituted with any bread of your choice.
- Swiss cheese can be substituted with any cheese of your choice.
- Sauerkraut can be substituted with coleslaw or sliced cabbage.
- Dill pickles can be substituted with sweet pickles or pickled jalapenos.
- Mayonnaise can be substituted with mustard or hummus.
- Dijon mustard can be substituted with yellow mustard or honey mustard.
Variations:
- Add sliced tomatoes or avocado for extra flavor and nutrition.
- Use leftover corned beef from St. Patrick's Day for a quick and easy meal.
- Add a fried egg on top of the sandwich for a breakfast twist.
- Make a vegetarian version by substituting the corned beef with grilled portobello mushrooms.
Tips and tricks:
- Use a panini press for a crispy sandwich.
- Toast the bread before assembling the sandwich for extra crunch.
- Use a sharp knife to cut the sandwich in half for easy eating.
Storage instructions:
- Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the sandwich in the microwave or oven until heated through.
Presentation ideas:
- Cut the sandwich in half diagonally and serve on a plate with a side of potato chips or pickles.
Garnishes:
- Garnish with fresh parsley or chives for a pop of color.
Pairings:
- Serve with a cold beer or a glass of iced tea.
Suggested side dishes:
- Potato salad, coleslaw, or a side of fries.
Troubleshooting advice:
- If the cheese is not melting, cover the skillet with a lid to trap the heat.
Food safety advice:
- Make sure to cook the corned beef to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Corned beef and pickle sandwiches have been a popular deli sandwich in the United States since the early 20th century.
Flavor profiles:
- The salty and tangy flavors of the corned beef and pickles are balanced by the creamy mayonnaise and sharp Dijon mustard.
Serving suggestions:
- Serve the sandwich on a platter with a variety of deli meats and cheeses for a DIY sandwich bar.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A