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Making a sandwich of corned beef on rye bread topped with sauerkraut.

Corned Beef on Rye with Sauerkraut

Arlene Mobley - Flour On My Face
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.
5 from 1 vote
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Main Dish
Cuisine German
Servings 1 Sandwich
Calories 189 kcal

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
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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.

Notes

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