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March Recipe of the Month – Corned Beef Sandwich


  • 4 tbsp. butter, softened
  • 8 slices rye bread
  • 1/4 c. mustard
  • 1/4 c. relish
  • 1/2 lb. deli corned beef
  • 1/2 c. sauerkraut



  1. Butter one side of each slice of rye bread. On 4 of the unbuttered sides, spread a layer of mustard and relish. Top with corned beef and sauerkraut. Top with remaining slices of bread, buttered side up.
  2. Heat a medium skillet over medium heat and place sandwich in skillet. Cook until toasted, 3 minutes per side.