Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Sourdough | 1 slice (36g) | 93 |
| Rye | 1 slice (32g) | 83 |
| Sauerkraut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 oz thinly sliced cooked corned beef or deli corned beef or pastrami
- 2 tbsp butter , softened
- 8 slices rye or pumpernickel or sourdough bread
- 8 slices Swiss cheese
- 1½ cups sauerkraut , well drained
- ¼ cup Thousand Island dressing
Directions
Lightly spread butter on one side of each bread slice.
Heat large non-stick skillet over medium heat until hot.
Place 2 bread slices, butter side down, in skillet.
Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef, and ¼ of the sauerkraut.
Top sandwich with bread slice, butter side up.
Cook sandwiches 4–6 minutes or until bread is golden brown and cheese is melted, turning once.
Repeat with remaining sandwiches.
Serve with additional Thousand Island dressing, if desired.