Corned Beef and Sauerkraut Sandwich
4 servings
25 minutes
A sandwich with corned beef and sauerkraut is the essence of cozy British cuisine, combining the rich flavor of beef with the refreshing tang of cabbage. Inspired by classic meat sandwiches, it appeals to both corned beef lovers and hearty meal enthusiasts. The dressing with hints of horseradish and Worcestershire sauce adds zest, while the rye bread gains a tempting crispy crust after toasting. Swiss cheese melts to unite all ingredients into a harmonious taste delight. This sandwich is perfect for a cozy lunch or an energizing snack, filling each bite with the rich aroma of traditional cuisine.
1
Mix mayonnaise, sauce, parsley, grated onion, horseradish, Worcestershire sauce, salt and pepper in a bowl. The sandwich dressing is ready.
- Mayonnaise: 120 g
- Chili sauce: 1 tablespoon
- Chopped parsley: 1 tablespoon
- Onion: 5 g
- Grated horseradish: 1 teaspoon
- Worcestershire sauce: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Spread butter and dressing on slices of rye bread. On 4 slices of bread, place 2 slices of cheese, sauerkraut, and thinly sliced salted meat. Then cover with the remaining slices of bread so that the side with dressing is inside the sandwich.
- Butter: to taste
- Rye bread: 8 pieces
- Swiss cheese (Emmental type): 300 g
- Sauerkraut: 300 g
- Corned beef: 500 g
3
Heat a large skillet over medium heat and toast the sandwiches on both sides until crispy. Serve the finished sandwiches hot. Enjoy your meal!
