2 slices rye bread
2 eggs, beaten
1 cup panko Japanese bread crumbs
5 ounces sliced corned beef
2 slices Swiss cheese
1 to 2 TBL whole grain mustard
2 to 3 TBL sauerkraut
Dip one side of each slice of rye bread into the eggs and then into the bread crumbs and place onto a preheated griddle at medium-high heat.
Place the sliced corned beef onto the griddle as well. Cook until one side is hot and starting to brown a little then turn.
Add the Swiss cheese on top of the corned beef to let it melt.
Smear a little mustard on each piece of rye bread then add the corned beef and Swiss on top of one slice of bread. Top the corned beef and Swiss with kraut and then the other slice of rye.
Continue cooking until the bottom slice of bread starts to brown and is crunchy. Flip and cook until the other slice is also brown and is crunchy.
LUCKY IRISH PUB & GRUB
555 Broadcast Dr,
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