Corned Beef Sandwich
Parker Feierbach
If you have leftover corned beef and cabbage, making this sandwich is a must.With corned beef, sauerkraut, and relish, what's not to love? We spread ours with a thick layer of mustard for one perfect sandwich.
If you're looking for even more deli favorites, check out our Classic Reuben! Still have leftover corned beef? Check out our other delicious ideas.
Have you made this recipe? Rate it below and let us know how you like it in the comments below!
Yields:
4
servings
Prep Time:
0
hours
5
mins
Total Time:
0
hours
20
mins
Ingredients
4
tbsp.
butter, softened
8
slices rye bread
1/4
c.
mustard
1/4
c.
relish
1/2
lb.
deli corned beef
1/2
c.
sauerkraut
Directions
- Butter one side of each slice of rye bread. On 4 of the unbuttered sides, spread a layer of mustard and relish. Top with corned beef and sauerkraut. Top with remaining slices of bread, buttered side up.
- Heat a medium skillet over medium heat and place sandwich in skillet. Cook until toasted, 3 minutes per side.
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