Corned Beef Sandwich
Everyone loves a great sandwich, Nothing makes a better sandwich then some corned beef leftovers. Here is a great Recipe from Washington Beef Commission.
12 ounces thinly sliced deli Corned Beef or Pastrami
2 tablespoons butter, softened
8 slices rye or pumpernickel bread
8 slices reduced-fat Swiss cheese
1-1/2 cups drained sauerkraut
1/4 cup Thousand Island Dressing
1. Lightly spread butter on one side of each slice of bread.
2.Prepare Thousand Island Dressing.
Thousand Island Dressing:
Combine
1/2 cup mayonnaise, 1/2 cup ketchup, 1/4 cup drained sweet pickle
relish, 2 teaspoons distilled white vinegar and 1 teaspoon
Worcestershire sauce in medium bowl. Cover and refrigerate at lease 1
hour.
3. Heat large nonstick skillet over
medium heat until hot. Place 2 bread slices, butter side down, in
skillet. Top each bread slice with 1 tablespoon dressing, 3 ounces
corned beef, quarter of sauerkraut and 2 cheese slices. Top with 2 bread
slices butter side up.
4. Cook sandwiches 4 to 6 minutes
or until bread is golden brown and cheese is melted, turning once.
Repeat with remaining bread, dressing, corned beef, sauerkraut and
cheese. Serve with additional Thousand Island Dressing, as desired.