Photo: Ralph Anderson; Styling: Mary Lyn Hill
Yield
6 servings

How to Make It

Step 1

Stir together sauerkraut and caraway seeds.

Step 2

Spread dressing evenly on 1 side of each bread slice. Layer 6 rye bread slices and 6 pumpernickel bread slices evenly with cheese, sauerkraut mixture, and corned beef. Stack to make 6 (2-layer) sandwiches, ending with remaining rye bread slices.

Step 3

Coat a baking sheet with vegetable cooking spray, and arrange sandwiches on baking sheet. Coat bottom of a second baking sheet with cooking spray, and place, coated side down, on top of corned beef sandwiches.

Step 4

Bake sandwiches at 475° for 15 to 20 minutes or until golden and cheese is slightly melted. Serve warm.

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