8 oz. can Sauerkraut
1 lb. corned beef, sliced thin (alternatively, you can use smoked turkey.)
¼ lb. Swiss cheese, sliced thin
4 slices rye or marbled bread
Thousand Island dressing
This will make at least two dinner sized servings, but you could probably get three or four out of it. Just get more bread.
1. Get out your hardware. You will need at least one frying pan—two if you have them. Heat the first pan to medium.
2. Take your slices of bread and lightly slather them with butter on one side. Place all four pieces, butter side down, in the pan. You want one side of the bread to brown and get all crispy and delicious.
3. While your bread is turning toasty, get the corned beef out. Heat up your second pan. If you don't have a second pan, go to step 5 before step 4.
4. If your pan is not nonstick, either spray it with butter spray or melt a small amount of butter in the pan. Separate the slices and throw them all on the second pan. You can lower the heat, you just want to warm it for now. Once it is sizzling nicely, use your spatula to push the meat into four piles and place once or two slices of Swiss cheese on each meat mound.
5. Back to your bread! Check it for done-ness. The facedown side should be light brown, and you can smell the rye seed. Yum. Remove the pan from the heat and put the bread slices on plates, crispy side down.
6. Keep an eye on your meat! At this point, the cheese is probably all melty, and you can take each mound and put them on a bread slice.
7. Quickly rise out your pan and dry it before returning it to the heat on low. Get your can of sauerkraut and open it up. Dump as much as you want onto the warm pan. I would use all of it, but I love sauerkraut. It will sizzle deliciously. Use a wooden spoon to mix the sauerkraut so it doesn't burn—you just want it to warm.
8. Spoon the sauerkraut over the cheesy meat mounds. Pour the Thousand Island dressing over the top and serve.
Friday, November 9, 2007