• 8 slices rye bread or bread of your choice

  • 1/2 cup Thousand Island dressing

  • 1/4 cup Creole mustard

  • thinly sliced cooked corn beef about 4-6 slices per sandwich

  • 8 slices aged Swiss

  • Sauerkraut 1-2 tbs

Mix Thousand Island dressing and Creole mustard well. Lay all slices out. Spread Thousand Island mixture on 1 side of all slices of bread. In layers, beginning with corn beef, place - beef, Swiss, Sauerkraut. Place second piece coated side down on top to finish. Place in a little butter or pan spray fresh toast style until both sides are golden brown.


  • 1 head of cabbage cored and sliced 1/9 inch thick

  • 1 medium onion thinly sliced

  • 6 pieces bacon cut into 1/8-1/4 inch pieces

  • 2 cups water

  • 1/4 cup red wine vinegar

  • 1/4 cup brown sugar

  • 1/8 cup white sugar

  • 1/2 tbs caraway seeds

  • 1 Granny Smith apple thinly sliced

Caramelize onions and apple, add cabbage all at one time. (Dutch Oven or Large Pot). Add water and all other ingredients. Bring to boil. Reduce to medium for 1-2 hours. Keep an eye on your water level (should be no less than 1/4 full). Add salt and pepper to taste.