Love Your Leftovers: Discover a great new way to enjoy your favorite corned beef! This melty, tender sandwich grills up fast and easy on a George Foreman® Grill and Panini Press.


  • 1 pound deli-sliced corned beef, or cooked and sliced corned beef from a roast
  • 8 slices of marbled rye
  • 4-8 slices of Swiss, Provolone, or Fontina cheese
  • ½ - ¾ cup sauerkraut
  • ¼ - ½ cup of Thousand Island dressing


  1. Preheat George Foreman® Grill to the highest temperature setting.
  2. Place 4 slices of marbled rye on cutting board or other clean surface.
  3. Evenly spread corned beef onto bread.
  4. On top of the corned beef, spread the sauerkraut to your desired amount. Make sure to drain off excess moisture from the sauerkraut before adding.
  5. Drizzle the Thousand Island dressing over the sauerkraut to your desired amount.
  6. Add 1 or 2 cheese slices on the sandwiches.
  7. Place the other 4 slices of marbled rye on top.
  8. Working in batches of two, place the sandwiches on the grill and close the grill lid. Grill until the cheese melts, about 5 minutes.
  9. Set the finished sandwich on a cutting board and slice in half. Repeat with the last two sandwiches. Serve warm.

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