After about an hour, you’ll have warm, meaty, and cheesy sandwiches for everyone.
Level: Easy
Total: 1 hr 5 min
Active: 20 min
Yield: 8 sandwiches
Ingredients:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet relish
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared horseradish
- Kosher salt and freshly ground black pepper
- One 12-inch loaf seeded rye or pumpernickel bread
- 1/2 pound thinly sliced corned beef
- 1/4 pound sliced Swiss cheese (about 8 slices)
- 1/2 cup drained sauerkraut
- 2 tablespoons unsalted butter, at room temperature
Directions:
- Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to mediumhigh heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer’s guide for best results.)
- While the grill heats, prepare the dressing. Combine the mayonnaise, ketchup, relish, lemon juice, Worcestershire, horseradish, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Set aside.
- Slice off the heal on either end of the loaf. Slice the bread, cutting only three-quarters of the way down, making 16 slices, each about 1/2-inch-thick (you’ll only need to make 15 cuts); the slices will still be attached on the bottom crust. Spoon 2 tablespoons of dressing between every 2 slices and spread it over both pieces of bread. Reserve extra dressing for serving.
- Place a few slices of corned beef and 1 slice of Swiss cheese between each pair of slices to make each into a sandwich. Add 1 tablespoon of sauerkraut to each sandwich. Dot the top of the loaf with butter. Wrap the loaf tightly in foil, place on the unlit indirect-heat side of the grill and cook until the cheese is fully melted in the sandwiches in the center and the outside of the bread is toasted, about 45 minutes.
- To serve, unwrap the loaf and cut through the bread to separate the 8 individual sandwiches. Serve with the remaining dressing on the side.
Recipe idea by foodnetwork.com.
