This sandwich is FILLING! It's nice to eat a tasty grain-free bread and not miss the "real" thing!
1lbthinly sliced corn beef
1/2 to 1cup sauerkrauthomemade is best
8slicesSwiss Cheeseor your favorite cheese, I used Munster
4square Sandwich Bunssplit (page 149) or you can use this recipe from the blog)
Salted butter for bread
Homemade Russian Dressing
2tbspketchupno high fructose corn syrup or crushed tomatoes
2tbspsour creamor for dairy free, use extra mayo
2tspfresh lemon juice
1Kosher dill pickle spearchopped finely
To Prepare Fixings:
Heat a George Foreman type grill (or frying pan). Once to temperature, in a few batches, place corned beef on grill and close lid to allow extra moisture to cook out and drip into collection container (make sure you have something to collect juices). This should only take 1-2 minutes per batch. Set meat aside on paper towels.
Next, add sauerkraut to grill, covering and allowing to "cook" for about 1-2 minutes to allow extra moisture to cook out. Carefully remove and set aside. Wipe of grill or pan well after this step.
**Optional: Place sliced sandwich buns in toaster on medium setting. This will help the sandwich not get soggy.
To Assemble Sandwich:
Take split sandwich bun and place 1 tbsp of Russian dressing on 1/2 of bun. Top with 1 slice of cheese, 1/4th of meat, sauerkraut, another slice of cheese and another tablespoon of dressing. Top with other half of bun. Smear a little bit of butter on outside of bun. Place butter side down on George Foreman Grill. Butter other side of bread. Close lid on grill and cook for 2-3 minutes or until bread browns and cheese melts. Carefully remove sandwich and complete other 3 sandwiches.
Makes 4 Large Sandwiches, 7 Net Carbs Per Sandwich