← Nouns Cooking · American

Ingredients

• 8 slices Rye bread, about 1.5 cm thick
• 450 g corned beef or pastrami, thinly sliced
• 240 g Sauerkraut, squeezed well to drain
• 8 slices Swiss cheese (Emmental)
• 4 tbsp butter, softened
• 8 tbsp Mayonnaise
• 2 tbsp Ketchup
• 1 tbsp Prepared horseradish
• 1 tsp Worcestershire sauce
• 1 Dill pickles, finely chopped
• 1 pinch Paprika

Method

1. Stir the mayonnaise, ketchup, horseradish, Worcestershire, chopped pickle and paprika together for the dressing.
2. Butter one side of each bread slice. Lay 4 slices butter side down on a board and spread the tops with dressing.
3. Pile on a slice of cheese, the corned beef, the sauerkraut and a second slice of cheese. Spread the unbuttered side of the remaining bread with a little more dressing and close the sandwiches, butter side out.
4. Warm a large heavy frying pan over medium-low heat. Cook the sandwiches for 4–5 min, pressing gently with a spatula, until the bread is deep golden.
5. Flip carefully and cook for 4–5 min more, until the second side is crisp and the cheese has melted through. Covering the pan helps the middle heat up.
6. Rest for 1 minute, then cut in half on the diagonal and serve with pickles.

Tips

• Warm the corned beef in a covered pan with a splash of water first if it is very thick; that way the bread won’t burn before the centre is hot.
• Swap the corned beef for sliced turkey and the sauerkraut for coleslaw and you have a Rachel.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef RecipeTin Eats Jo Cooks