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Corned Beef on Rye
Created by: Howcan Team
Ingredients
- 8 slices of rye bread
- 1/2 pound of thinly sliced corned beef
- 1/2 cup of sauerkraut, drained
- 4 slices of Swiss cheese
- 1/4 cup of Dijon mustard
- 2 tablespoons of butter
Instructions
- Spread 1 tablespoon of Dijon mustard on 4 slices of rye bread.
- Layer the corned beef, sauerkraut, and Swiss cheese on top of the mustard.
- Top with the remaining 4 slices of rye bread.
- Spread 1/2 tablespoon of butter on the outsides of each sandwich.
- Heat a large skillet over medium heat.
- Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Slice the sandwiches in half and serve hot.
Corned beef on rye is a classic deli sandwich that originated in New York City in the early 20th century. It consists of thinly sliced, brined and boiled corned beef piled high on rye bread, often with mustard or Russian dressing and a side of pickles. This iconic sandwich has become a staple in Jewish delicatessens and is beloved for its savory, salty flavor and hearty texture. Katz's Delicatessen in NYC is renowned for its exceptional corned beef on rye, with tender, flavorful meat and perfectly toasted rye bread. The key to a great corned beef on rye lies in the quality of the corned beef and the freshness of the rye bread.
10 min
2
450 calories
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