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Recipe by Southern Living December 1997

Gallery

Credit: Ralph Anderson; Styling: Mary Lyn Hill

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together sauerkraut and caraway seeds.

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  • 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.

  • 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.

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

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