Seasonal Kitchen
Corned Beef Sandwiches
(1 vote)
(1 vote)
Corned Beef Sandwiches - A seasonal favorite that delicious year round!
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
533
calories
Calories
Healthy, because
Even smarter
Nutritional values
Corned beef is an excellent source of protein, vitamin B12, and iron.
Want to save calories? Omit the butter on the inside of the sandwich and just use 1-2 tsp in the pan to cook.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 346 mg | (9 %) | ||
| Calcium | 410 mg | (41 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 slices light Rye bread
- 2 Tbsps butter (softened)
- 8 slices Gruyere (or swiss)
- 12 ozs Corned Beef (shredded)
- 1 Tbsp Caper
- 2 Tbsps Sauerkraut (optional)
Preparation steps
1.
Spread the bread on one side with the butter, reserving a little butter for the frying pan.
2.
Lay a slice of cheese on top of the buttered side of 4 of the slices of bread. Divide the corned beef between the slices, scatter over the capers, and the sauerkraut if using, and top with the remaining cheese slices.
3.
Place the remaining slices of bread, buttered side down, on top of the filling.
4.
Heat the remaining butter in a frying pan and gently fry the sandwiches for about 2 minutes on each side. Remove from the pan, cut in half diagonally, and serve immediately while hot.
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