Ingredients:

  • 4 slices of rye bread
  • 8 ounces sliced corned beef, preferably deli-style
  • 4 ounces sliced turkey breast
  • 4 ounces Swiss cheese, sliced
  • 1/2 cup sauerkraut, well-drained
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon Dijon mustard
  • Pickles and/or garnish options (e.g., fresh dill)

Instructions:

  1. Drain and pat the sauerkraut dry. Spread butter evenly on one side of each slice of bread.
  2. Lay two slices of bread buttered side down on a flat surface. Spread Dijon mustard on the unbuttered side. Layer corned beef, turkey, sauerkraut, and Swiss cheese on top. Top with the remaining slices of bread, mustard side down.
  3. Heat the grill or grill pan over medium heat. Place the sandwiches on the preheated grill, cooking until golden brown, about 4-5 minutes. Carefully flip and grill the other side until the cheese is melted and bread is golden, approximately another 4-5 minutes.
  4. Remove from the grill, slice in half, and serve immediately with pickles.