Corned Beef And Knockwurst Sandwich

A twist on the classic Reuben, this Corned Beef and Knockwurst Sandwich combines the salty, meaty flavor of corned beef with the tangy snap of Knockwurst sausages, all piled high on toasted rye bread with a hint of fresh herbs and a crunchy onion slice.

Ingredients

• 2 pounds corned beef, thinly sliced
• 10 Knockwurst sausages, sliced
• 20 slices of rye bread, toasted
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 large onion, thinly sliced
• 2 tablespoons unsalted butter, softened
• Salt and pepper, to taste

Instructions

Preheat your broiler.

In a small bowl, mix together the Dijon mustard, chopped parsley, and chopped chives.

Set aside.

Butter one side of each slice of rye bread.

On the unbuttered side of 10 slices of bread, spread a layer of the mustard mixture.

Top with a few slices of corned beef, a few slices of Knockwurst sausage, and a few slices of onion.

Top with another slice of bread, buttered side up.

Place the sandwiches on a baking sheet and broil until the bread is toasted and the meat is heated through, about 2-3 minutes.

Serve immediately and season with salt and pepper to taste.

Notes

For a more authentic deli experience, use a high-quality corned beef that’s been properly cured and cooked.

You can toast the rye bread in advance, but make sure to store it in an airtight container to keep it fresh.

Use a good quality Knockwurst sausage that’s spicy enough to balance out the richness of the corned beef.

Don’t overdo it with the mustard mixture – a thin layer is all you need.

If you want to get fancy, add some caramelized onions to the sandwich for a deeper flavor.

Keep an eye on the sandwiches while they’re broiling – you want the bread to be toasted, not burnt.

Nutrional Value

• Calories: 643
• Total Fat: 43g
• Saturated Fat: 16g
• Cholesterol: 115mg
• Sodium: 1240mg
• Total Carbohydrates: 41g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 28g