Corned Beef Sandwich

  • 2 oz. Buddig Corned Beef (1 package)
  • 1/4 tsp. butter or pan spray
  • 1 Tbsp. Thousand Island dressing
  • 1/4 tsp. creamy horseradish (optional)
  • 2 large slices of bread (marble rye shown)
  • 1 slice Swiss cheese
  • 1/2 cup sauerkraut
  • Preheat grill pan over medium heat. Once hot, lightly run a stick of butter along the raised parts of the grill pan to keep the bread from sticking and ensure nice brown grill marks.
  • Prepare sauce: in a small bowl, blend dressing and horseradish, if desired.
  • Lightly grill bread on one side to create a barrier that will prevent sauerkraut and sauce from saturating the bread.
  • Flip bread over to grill the outside. Reapply small amount of butter, if needed. Spread sauerkraut in an unused section of the grill pan to warm.
  • While the outside of the bread is grilling and sauerkraut is warming, layer on your sandwich ingredients: Buddig Corned Beef on one side of bread, Swiss cheese on the other. Add warmed sauerkraut on top of Buddig Corned Beef.
  • When sandwich has desired grill marks and is warmed throughout, add dressing/sauce on top of sauerkraut, and place the cheese-covered bread slice on top. Remove from heat and rest for 2 minutes.
  • Enjoy!

Nutritional Facts per serving (daily value): Calories 425; Protein 20g; Total Fat 20g; Cholesterol 70mg; Carb. 37g; Fiber 2g; Sugar 5g; Sodium 1365mg

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