Corned Beef on Rye with Sauerkraut
Got some leftover Corned Beef from your St Patrick's Day celebration? Make Corned Beef on Rye with Sauerkraut sandwiches with it. This is how I enjoyed corned beef and sauerkraut any time of the year when my grandmother would cook corned beef.
Ingredients
- 3 Slices Cooked and sliced Corned Beef (will depend on the size of bread slices)
- ¼ cup Sauerkraut (per sandwich)
- 2 Slices Rye Bread
- 1 Tablespoon Spicy Mustard
Instructions
- Slice the corned beef thickly and cover the bottom piece of Jewish Rye bread with enough pieces of corned beef to cover the entire slice of bread.
- Top the corned beef with a big mound of warm sauerkraut.
- Slather spicy mustard on the sauerkraut and cover with another piece of Jewish Rye bread.
- Cut in half on the diagonal.
- Serve with coleslaw if desired.
Recipe Expert Tips
- Corned beef: Cooking the corned beef over a low simmer on the stove or in a crock pot will keep the soft and tender.
- Spicy Mustard: I love spicy mustard with corned beef but you can use any type of your favorite mustard on sandwiches.
- Best corned beef side dishes: Homemade coleslaw is one of the best side dishes to serve with corned beef.
Nutrition
Serving: 1ServingCalories: 189kcalCarbohydrates: 33gProtein: 7gFat: 3gSaturated Fat: 1gCholesterol: 2mgSodium: 827mgPotassium: 196mgFiber: 5gSugar: 3gVitamin A: 22IUVitamin C: 7mgCalcium: 66mgIron: 3mg
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