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Lunch, Dinner
American
4
30 minutes
Begin by cooking the bacon to your preferred level of crispiness for the sandwich and set it aside. Leave the bacon grease on the griddle.
On a low setting and using the residual bacon grease, place 4 piles of corned beef on the griddle. Warm them up and allow a bit of charring.
Also on the griddle, warm the sauerkraut in a separate area from the corned beef.
Flip the piles of corned beef to the other side and cook for about 2-3 minutes or until fully cooked and slightly browned. Then, stack the sauerkraut onto the corned beef, placing provolone cheese on two piles and Swiss cheese on the other two piles.
Melt butter on one side of the bread. Place the bread onto the buttered side and toast for approximately 1-2 minutes. Then, flip the bread.
Spread the Russian sauce onto the top side of each piece of bread.
To assemble the sandwich, place a pile of corned beef, sauerkraut, and cheese on a piece of bread (on top of the sauce). Add a slice or two of bacon, then another piece of bread (optionally, spread more Russian sauce on the top side). Next, add another pile of corned beef, cheese, and sauerkraut, followed by 1-2 more slices of bacon, and finally, the top piece of bread.
Cut the sandwich, serve, and enjoy!
Lunch, Dinner
American
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