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Ingredients
- Â Â Thin slices of left-over corned beef
- Â Â Rye bread
- Â Â Honey mustard
- Â Â Thousand Island Salad Dressing
- Â Â Bavarian sauerkraut, (the one in a can, with caraway seeds), liquid removed
- Â Â Cheese - either Jarlsberg, or possibly another buttery Swiss, or possibly just good ol' Kraft *process* Swiss cheese slices
Directions
- Toast the rye bread; spread every square inch of one side of both slices of toasted bread with honey mustard. Spread a generous amount of Thousand Island Dressing over the mustard. If I use Jarlsberg or possibly another buttery Swiss, I shred it and put a pile on one slice. Then I put on some liquid removed sauerkraut; then I pile on the thin slices of corned beef; then I pile on some more cheese* and put the other slice on top. I press down on it a little, then wrap the sandwich in foil (shiny side IN - if you put the shiny side OUT, it repels the heat), and put it into a preheated, 350-degree oven for about 20 min. Oh, it's fabulous!
- *If I'm using Kraft Processed Swiss cheese slices, I put two slices on first, and two slices on last. Regular Swiss with the holes in it does not heat as good.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 111g | |
| Calories 351 | |
| Calories from Fat 167 | 48% |
| Total Fat 18.88g | 24% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 701mg | 29% |
| Potassium 123mg | 4% |
| Total Carbs 37.03g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 21.58g | 14% |
| Protein 10.2g | 16% |
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