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Instructions |
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Prepare corned beef - cover with water in a large pot and bring to a boil (using spice pack). Cover and reduce to a simmer for about 50 minutes per pound.
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While still hot, cut across the grain into 1/3 inch slices. Top slices with swiss cheese.
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Spread one slice german rye with a generous amount of thousand island and add meat with cheese. Add a generous amount of sauerkraut and top with another slice of bread.
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(OPTIONAL - butter outsides of bread and panfry sandwich as you would a grilled cheese).
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| Serving
Suggestions |
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Serve with a couple of your best dill pickle spears.
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Originally Submitted
9/2/2010
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