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Recipe of the Week: Corned Beef Sandwich with Swiss on Rye

Recipe of the Week: Corned Beef Sandwich with Swiss on Rye

INGREDIENTS:

FOR THE RUSSIAN DRESSING:

  • 1/2 cup mayonnaise
  • 1 tablespoon finely minced onion
  • 2 tablespoons ketchup
  • 1/2 to 1 teaspoon of Frank’s Red Hot
  • 1/2 teaspoon¬†Worcestershire sauce
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt

FOR THE SANDWICHES:

  • 4 slices of rye bread
  • butter
  • Russian dressing
  • 8 to 10 thin slices of corned beef
  • 8 to 10 pickle slices
  • freshly ground black pepper
  • 4 slices of Swiss cheese

INSTRUCTIONS:

  1. In a bowl combine the mayo, onions, ketchup, hot sauce, Worcestershire sauce, paprika and salt. Stir until smooth. Refrigerate until ready to use. Makes about 3/4 cup.
  2. Heat a cast iron grill pan over medium to medium-high heat.
  3. Butter two sides of the rye and slather a few spoonfuls of the Russian dressing on the inside of one slice. Next, layer the corned beef, pickles, black pepper, Swiss cheese and remaining slice of buttered rye.
  4. Place the sandwich onto hot grill pan and cook for 3 to 4 minutes or until grill marks appear and the cheese has melted.
  5. Cut in half and devour.

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