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If you are making homemade corned beef follow this recipe.
If you use store-bought, deli corned beef, add it to a baking pan lined with aluminum foil. Preheat oven to 350 degrees F and add two tablespoons of water to the corned beef. Bring foil ends up and seal the meat.
Transfer to the oven and heat for about 10 minutes.
Combine all the dressing ingredients in a medium bowl and stir well. Season dressing with salt and pepper and set aside.
Preheat oven to 350 degrees F.
Brush one side of the bread slices with butter. Cook on a hot cast iron skillet, buttered side down, until toasted, just a few minutes.
Spread Russian dressing generously all over the un-toasted side of the bread slices.
Per sandwich: top one slice with dill pickle relish. Pile corned beef on the other slice.
Top beef with sauerkraut. Top with the slice with dill pickle relish over the corned beef.
Slice and enjoy!
Preheat oven to 350 degrees F.
Place bread slices on a baking pan.
Spread Russian dressing generously all over the untoasted side of the bread slices.
Per sandwich: top one slice with dill pickle relish. Pile corned beef on the other slice.
Top beef with Swiss cheese slices. Toast the cheese-laden slices in the oven for 3-5 minutes until the cheese is melted.
Top beef with sauerkraut.
Top with the slice with dill pickle relish over the corned beef.
Slice and enjoy!