(Makes 1 Serves)
100g Corned Beef thinly sliced (previously cooked / ready to eat)
2 Slices Light Swiss cheese
2 Slices Light Rye Bread (like Helga’s)
1 tsp Mayonnaise
1 tsp Ketchup
3g or 1/2 tsp Horseradish
1 tsp Frank’s Hot Sauce
Salt & Pepper
To make Russian dressing, add mayonnaise, ketchup, horseradish and hot sauce in a small bowl and use a fork or small whisk to combine. Season to taste with salt and pepper.
Once all sandwich fillings are prepped (sliced, measured etc) heat a griddle over medium-low heat.
Add corned beef to griddle and let is start browning on one side.
While that is browning, begin toasting one side of each slice of bread on griddle - use coolest part.
Add sauerkraut to griddle, spreading it out to the same size as a piece of your bread. Top the sauerkraut with Swiss cheese.
Turn corned beef once brown on both sides.
Spread the Russian dressing onto the un-toasted side of one piece of bread while it is still on the griddle.
Once corned beef browned on both sides, layer it on top of the dressed bread.
Use a spatula to carefully lift sauerkraut & cheese onto top of corned beef.
Finally, top the other piece of bread. Un-toasted side down. It should only be lightly toasted.
Transfer to a plate and cut in half on the diagonal.
Nutritional Information Per Serve
100g Corned Beef - 113 Cals
100g Sauerkraut - 21 Cals
2 Slices Light Swiss Cheese - 112 Cals
2 Slices Light Rye Bread (Helga's) - 184 Cals
1 tsp Mayonnaise - 49 Cals
1 tsp Ketchup - 7 Cals
3g Horseradish - 6 Cals
1 tsp Frank's Hot Sauce - 1 Cal
Total - 493 Calories / Serve