INGREDIENTS:
4 slices Rye Bread
1 tbsp Butter
4 ozs Corned Beef (thinly sliced)
1/2 cup Sauerkraut (drained)
2 ozs Swiss Cheese (slices)
1 tbsp Dijon Mustard
1 tbsp Mayonnaise
DIRECTIONS:
Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
Toast the bread slices in the oven for two to three minutes then spread with butter on both sides.
Leave the bottom slice on the baking sheet. Top with corned beef, sauerkraut, and cheese. Bake until the cheese melts, for about five minutes.
Meanwhile, spread the mustard and mayonnaise on the other slice of bread. Close the sandwich once it's done cooking. Serve the sandwich warm. Enjoy!
 NOTES:
Leftovers
Best enjoyed immediately but can be refrigerated for up to two days. Reheat in the oven.
Serving Size
One serving is one sandwich.
More Flavor
Try Russian or Thousand Island dressing instead of the mayonnaise and mustard. Serve with a pickle.
Gluten-Free
Use gluten-free bread.