18 thin slices rye or brown sourdough bread, toasted
24 thin slices leftover corned beef
2 cups purchased sauerkraut, drained
1/2 cup thousand island dressing
200g Swiss or gruyère cheese, thinly sliced
potato crisps, to serve
1 Place 6 slices of toast onto a large chopping board. Top with 2 slices beef, 2 tbsp sauerkraut, 2 tsp dressing and slices of cheese. Repeat and top with another slice of toast.
2 Place 2 sandwiches into a sandwich press and toast for 5 minutes or until cheese is melted. Transfer to serving plates. Toast remaining sandwiches.
3 Secure sandwich with a skewer and serve with potato crisps.
For our simple Corned Beef on Brussels Sprout Colcannon recipe click here.