Ingredients:

  • 4 thick slices Marble or Seeded Rye bread
  • 0.5 lb thinly sliced deli corned beef
  • 4 slices aged Swiss or Emmental cheese
  • 1 cup fermented sauerkraut, rinsed and squeezed dry
  • 2 tbsp unsalted butter, softened
  • 3 tbsp plain Greek yogurt
  • 1 tbsp avocado oil mayonnaise
  • 1 tbsp prepared horseradish
  • 1 tbsp organic ketchup
  • 0.5 tsp smoked paprika
  • 1 dash Worcestershire sauce
  • 0.25 tsp garlic powder

Instructions:

  1. Prepare the dressing. Whisk the 3 tbsp Greek yogurt, 1 tbsp mayonnaise, 1 tbsp ketchup, 1 tbsp horseradish, smoked paprika, Worcestershire, and garlic powder in a small bowl. Note: This allows flavors to meld.
  2. Butter the bread. Spread 0.5 tbsp of softened butter on one side of each of the 4 rye slices. Wait until the pan is warm before placing.
  3. Layer the foundation. Place two slices of bread, butter side down, in a cold skillet, then top each with 1 slice of Swiss cheese. Note: The cheese acts as a moisture barrier.
  4. Add the protein. Divide the 0.5 lb corned beef between the two slices, folding the meat rather than laying it flat. Watch for the meat to start glistening.
  5. Incorporate the crunch. Top the beef with 0.5 cups of squeezed sauerkraut on each sandwich.
  6. Sauce and seal. Spread the prepared dressing generously on the non buttered side of the remaining bread slices and place them on top. Press down firmly with a spatula.
  7. Apply heat. Turn the stove to medium low and cook for 4 minutes until the bottom bread is mahogany and crisp.
  8. The flip. Carefully turn the sandwich over and add another slice of Swiss cheese on top of the kraut before closing if you want extra glue.
  9. Finish the melt. Cook for another 3-4 minutes until the cheese is velvety and the center is steaming.
  10. Rest and slice. Let the sandwich sit for 1 minute before cutting diagonally to prevent the filling from sliding out.