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.
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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.
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.
Serving: 1 Serving | Calories: 189 kcal | Carbohydrates: 33 g | Protein: 7 g | Fat: 3 g | Saturated Fat: 1 g | Cholesterol: 2 mg | Sodium: 827 mg | Potassium: 196 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 22 IU | Vitamin C: 7 mg | Calcium: 66 mg | Iron: 3 mg
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