Mini Corned Beef Grilled Cheese (Print Version)
Golden rye melts packed with Swiss, corned beef, and sauerkraut, served with Thousand Island for dipping.
# Ingredients:
→ Sandwich Components
01 -
6 slices rye bread or sourdough bread
02 -
3 tablespoons unsalted butter, softened
03 -
1 teaspoon Dijon mustard
04 -
6 slices Swiss cheese
05 -
0.5 cup cooked corned beef, thinly sliced or shredded
06 -
0.25 cup sauerkraut, drained and patted dry
→ For Serving
07 -
Thousand Island dressing, for dipping
# Steps:
01 -
Preheat a skillet or griddle over medium heat.
02 -
Arrange bread slices on a clean surface and evenly spread softened butter on one side of each slice. Spread Dijon mustard on the unbuttered side of desired slices.
03 -
On half the bread slices, layer Swiss cheese, cooked corned beef, and a small amount of sauerkraut.
04 -
Top with remaining bread slices, ensuring the buttered side faces outward.
05 -
Cut each assembled sandwich into four equal quarters to form mini sandwiches.
06 -
Transfer the mini sandwiches to the preheated skillet and cook for 2 to 3 minutes per side, or until each side is golden brown and the cheese is thoroughly melted.
07 -
Remove sandwiches from the skillet and allow to cool briefly before serving.
08 -
Arrange on a serving platter and present Thousand Island dressing alongside for dipping.
# Notes:
01 -
Drain and pat sauerkraut dry thoroughly to prevent the bread from becoming soggy.
02 -
Butter on the outer sides ensures a crisp crust and rich flavor.