Savory, melty, and packed with flavor, these Corned Beef Special Sandwiches are the ultimate comfort food. With layers of corned beef, Swiss cheese, tangy sauerkraut, and zesty dressing on toasted rye bread, this sandwich is perfect for a hearty lunch or dinner.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
8 slices rye bread
1 pound corned beef, thinly sliced
8 slices Swiss cheese
1 cup sauerkraut, drained
¼ cup Russian or Thousand Island dressing
2 tablespoons butter, softened
Directions
Preheat a griddle or large skillet over medium heat.
Butter one side of each slice of rye bread.
Place 4 slices of bread, buttered side down, on the griddle.
Spread dressing evenly over the non-buttered side of the bread.
Layer Swiss cheese, corned beef, and sauerkraut on top of the dressing.
Top with another slice of bread, buttered side up.
Grill sandwiches for 3-4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and the cheese is melted.
Remove from heat, slice in half, and serve warm.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 8 minutes
Total Time: 18 minutes
Servings: 4 sandwiches
Calories: 450 kcal per serving
Variations
Spicy Kick: Add a little heat by spreading a layer of spicy mustard or sriracha before adding the cheese.
Different Cheese: Swap Swiss cheese for cheddar, provolone, or even pepper jack for a unique twist.
Crunchy Texture: Try adding a few slices of pickles or crispy fried onions for extra crunch.
Bread Options: If rye isn't your favorite, sourdough or pumpernickel also work well.
Lighter Version: Use lean corned beef and a light dressing to cut down on calories.
Storage/Reheating
Storage: Wrap leftover sandwiches in foil or store them in an airtight container in the fridge for up to 2 days.
Reheating: Reheat on a skillet over medium heat until warmed through and crispy, about 3-4 minutes per side. Avoid microwaving, as it can make the bread soggy.
Freezing: I don’t recommend freezing fully assembled sandwiches, but you can freeze the corned beef separately and assemble fresh when ready to eat.
FAQs
How can I make this sandwich crispier?
I recommend using a panini press or placing a heavy pan on top while grilling to press the sandwich down for extra crispiness.
What’s the best type of rye bread to use?
I like using seeded rye for extra flavor, but plain rye or marble rye work great too.
Can I use pastrami instead of corned beef?
Yes! Pastrami has a smoky, spiced flavor that works beautifully in this sandwich.
What can I serve with these sandwiches?
These pair well with potato chips, pickles, coleslaw, or a warm bowl of soup like tomato or potato leek.
Can I make this sandwich without butter?
Yes, you can use mayo instead of butter for grilling—it gives a crispy texture with a slightly tangy flavor.
Conclusion
Corned Beef Special Sandwiches are an easy, flavorful meal that brings deli-style comfort food right into the kitchen. Whether making them for a quick lunch or a casual dinner, they’re always a hit. With just a few simple ingredients and steps, I can enjoy a perfectly toasted, cheesy, and delicious sandwich in no time.
Recipe:
Corned Beef Special Sandwiches
- Total Time: 18 minutes
- Yield: 4 sandwiches
Description
Savory, melty, and packed with flavor, these Corned Beef Special Sandwiches are the ultimate comfort food. Stacked with thinly sliced corned beef, Swiss cheese, tangy sauerkraut, and zesty Russian dressing on buttery toasted rye, this sandwich is perfect for a quick and satisfying lunch or dinner.
Ingredients
8 slices rye bread
1 pound corned beef, thinly sliced
8 slices Swiss cheese
1 cup sauerkraut, drained
¼ cup Russian or Thousand Island dressing
2 tablespoons butter, softened
Instructions
- Preheat a griddle or large skillet over medium heat.
- Butter one side of each slice of rye bread.
- Place 4 slices of bread, buttered side down, on the griddle.
- Spread dressing evenly over the non-buttered side of the bread.
- Layer Swiss cheese, corned beef, and sauerkraut on top of the dressing.
- Top with another slice of bread, buttered side up.
- Grill sandwiches for 3-4 minutes per side, pressing lightly with a spatula, until golden brown and the cheese melts.
- Remove from heat, slice in half, and serve warm.
Notes
For extra crispiness, use a panini press or press down with a heavy pan while grilling.
Substitutions: Swap Swiss cheese for cheddar, provolone, or pepper jack.
Spicy version: Add spicy mustard or sriracha before adding the cheese.
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Sandwiches, Lunch, Dinner
- Method: Grilled
- Cuisine: American, Deli-Style
Nutrition
- Serving Size: 4 sandwiches
- Calories: 450 kcal
