Grilled Swiss and Corned Beef Sandwich

This reuben-type sandwich uses corned beef, sauerkraut, and swiss cheese. Try it when you need lunch in a hurry.

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  • Makes: 1 servings
  • Yields: Makes 1 sandwich
  • Prep: 5 mins
  • Cook: 5 mins
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Grilled Swiss and Corned Beef Sandwich
slices white or whole wheat bread
tablespoon butter, softened
slices process Swiss cheese
tablespoon Thousand Island salad dressing
tablespoons sauerkraut, drained
ounce thinly sliced corned beef
  1. Spread butter on one side of one slice of bread. Place bread, buttered side down, in a skillet. Place cheese slices on top of bread, cutting cheese to fit so all bread is covered (overlap as necessary). Spread salad dressing over cheese; top with sauerkraut and corned beef.
  2. Spread butter on one side of the remaining bread slice. Place bread on sandwich, buttered side up.
  3. Cook sandwich over medium heat about 3 to 5 minutes or until bottom slice of bread is toasted and cheese begins to melt; turn sandwich. Cook for 1 to 2 minutes more or until bottom slice of bread is toasted and cheese is melted. Makes 1 sandwich.
From the Test Kitchen

If you are making an additional sandwich, carefully add the assembled sandwich to the hot skillet. Cooking times may be slightly less.

Grilled Provolone and Pepperoni Sandwich:

Prepare as directed, except substitute Provolone cheese for the Swiss cheese, 1 tablespoon pizza sauce for the salad dressing, and 5 to 6 slices (1/2 ounce) thinly sliced pepperoni for the corned beef. Omit sauerkraut.

Nutrition Facts (Grilled Swiss and Corned Beef Sandwich)
    Per serving:
  • 526 kcal cal.,
  • 38 g fat
  • (18 g sat. fat,
  • 4 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 102 mg chol.,
  • 1058 mg sodium,
  • 28 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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