Yield: 1 sandwich
1 tablespoon deli-style mustard
2 slices rye bread
¼ pound corned beef or pastrami
¼ cup sauerkraut, drained
2 to 3 slices Swiss cheese
Spread mustard on 1 slice of bread. Top with corned beef, sauerkraut, cheese and the remaining slice of bread. Heat a skillet over medium-high heat. When hot, add sandwich, top-side down. Cook until bottom is golden brown. Flip and cook until bottom slice is toasted and cheese has melted. Serve with a pickle.
Per serving: 690 calories; 36g fat; 16g saturated fat; 163mg cholesterol; 36g protein; 34g carbohydrate; 3g sugar; 5g fiber; 2,164mg sodium; 564mg calcium
Recipe by Daniel Neman
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