Corned Beef Sandwich

This classic corned beef sandwich is stacked high with tender, flavorful corned beef and complemented by tangy sauerkraut and creamy Russian dressing, all nestled between two slices of toasted rye bread. Perfect for a hearty lunch or dinner, this sandwich brings together the best of Jewish and American culinary traditions.

Ingredients

• Corned beef - 200 grams
• Rye bread - 4 slices
• Sauerkraut - 100 grams
• Russian dressing - 4 tablespoons
• Swiss cheese - 2 slices
• Butter - 1 tablespoon

Steps

1. Heat a skillet over medium heat.
2. Butter one side of each slice of rye bread.
3. Spread 2 tablespoons of Russian dressing on the unbuttered side of 2 slices of bread.
4. Layer the corned beef evenly on top of the dressing, followed by a slice of Swiss cheese and a portion of sauerkraut.
5. Top with the remaining bread slices, buttered side up.
6. Place the sandwiches in the heated skillet and cook until golden brown and the cheese is melted, about 3-4 minutes per side.
7. Once cooked, remove from the skillet, slice in half, and serve immediately.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 1200 mg
• Cholesterol: 60 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains probiotics from sauerkraut, promoting gut health.

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