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Grilled Corned Beef and Swiss on Rye Sandwich

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Thin slices of corned beef are layered with Swiss cheese, pickles are sandwiched between rye bread and only the BEST homemade, from scratch Russian dressing. Yields 4 (1/2 sandwich) servings.
Course Mains & Entrees
Cuisine American, Irish
Keyword grilled sandwich, leftover corned beef, Russian dressing, sandwich, St. Patrick's Day
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 servings
Calories 455
Author Laurie McNamara

Ingredients

FOR THE RUSSIAN DRESSING:

  • 1/2 cup mayonnaise
  • 1 tablespoon finely minced onion
  • 2 tablespoons ketchup
  • 1 teaspoon Frank's Red Hot or less to taste
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt

FOR THE SANDWICHES:

  • 4 slices rye bread
  • 4 tablespoons salted butter
  • 10 pieces thinly sliced corned beef
  • 6 pickle slices
  • freshly ground black pepper
  • 4 slices Swiss cheese

Instructions

  • In a bowl combine the mayo, onions, ketchup, hot sauce, Worcestershire sauce, paprika and salt. Stir until smooth. Refrigerate until ready to use. Makes about 3/4 cup.
  • Heat a cast iron grill pan over medium to medium-high heat.
  • Butter two sides of the rye and slather a few spoonfuls of the Russian dressing on the inside of one slice. Next, layer the corned beef, pickles, black pepper, Swiss cheese and remaining slice of buttered rye.
  • Place the sandwich onto hot grill pan and cook for 3 to 4 minutes or until grill marks appear and the cheese has melted.
  • Cut in half and devour.

Nutrition

Serving: 0.5sandwich | Calories: 455kcal | Carbohydrates: 19g | Protein: 8g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 884mg | Potassium: 126mg | Fiber: 2g | Sugar: 4g | Vitamin A: 579IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 1mg