Ingredients
Scale
- 8 slices rye bread or pumpernickel
- 8 slices Swiss cheese
- 4 tablespoons butter
- 12 ounces corned beef
- 1 cup sauerkraut, well drained
FOR THE DRESSING:
- ½ cup mayonnaise
- 2 tablespoons sweet pickle relish
- 2 tablespoons grated onion
- Pinch of paprika
- 2 tablespoons ketchup
- Pinch of salt
Instructions
- Combine the dressing ingredients and set aside.
- Put a piece of Swiss cheese on each piece of bread and then spoon on about a tablespoon of dressing.
- Top 4 of the bread slices with corned beef and top with sauerkraut.
- Fold the sides with the corned beef over the sides with the sauerkraut so you get 4 sandwiches.
- Spread butter over the top of each one.
- Cook butter side facing down in a hot skillet.
- Spread butter over the side facing up and cover the skillet with foil loosely.
- Once the bottom is golden brown, flip the sandwich over and cook until golden brown on both sides, then serve hot.
- Cook Time: 15 minutes