- 2 slices dark rye bread
- 3 slices Swiss cheese
- 4 Tbsp sauerkraut drained well
- 4 oz . sliced corned beef
for the sauce:
- 2 Tbsp Mezzetta Deli-Siced Jalapenos diced
- 3 Tbsp mayo
- 1 Tbsp and 1/2 Mezetta Red Hot Chili Pepper Everything Spread or more to taste
to make the sauce:
Mix mayo, spread and diced jalapenos in a measuring cup or small mixing bowl. Set aside.
Toast up bread slices on cast iron skillet set over medium heat. Toast on one side only. Remove from skillet. You can spread a little bit of butter onto the side you will be toasting.
Preheat the oven to 325 degrees F.
Place one slice of bread on a cutting board and the other on a baking sheet.
Top the slice on baking sheet with corned beef slices, folding each slice.
Top with sauerkraut.
Arrange cheese slices over the sauerkraut.
Place the baking sheet in the oven and bake until the cheese is melted, about 5 to 6 minutes.
Remove the baking sheet from the oven. Set aside to cool to room temperature.
In the meantime, spread the spicy sauce over the second slice of bread. Place over the melted cheese bread slice.
Slice in half and serve with Spanish olives and spicy chips.