1 can (14 ounces) sauerkraut, rinsed and well drained
12 ounces sliced deli corned beef
20 slices rye bread
1/2 cup butter, softened
Thousand Island salad dressing, optional
In a large bowl, combine mayonnaise and chili sauce until blended. Stir in cheese and sauerkraut. Spread over all 20 bread slices, about 2 tablespoons per slice. Place corned beef on 10 bread slices; top with remaining bread, spread side down. Spread outsides of sandwiches with butter.
On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 4-5 minutes on each side. If desired, serve with dressing.
Corned Beef Sandwich Tips
What can I use instead of Thousand Island dressing for my corned beef sandwich?
Besides the classic fixings like Swiss cheese and sauerkraut, you can also add caramelized onions, pickles or pickle relish.
How should I cut corned beef for my corned beef sandwich?
If you pick up deli corned beef, it will already be sliced for you, but if you're making homemade corned beef then you should cut against the grain for your sandwiches. Otherwise, feel free to use shredded corned beef as well!