Corned Beef Sandwich with Broccoli Salad and Pickles

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Introduction:
This meal brings together a classic corned beef sandwich with a fresh and crunchy broccoli salad, accompanied by tangy pickles. Perfect for a hearty lunch or a casual dinner, this combination offers a delightful mix of flavors and textures. The savory corned beef pairs perfectly with the crisp broccoli salad and the tangy pickles add a refreshing touch.

Ingredients:

For the Corned Beef Sandwich:

  • 8 slices of rye bread
  • 1 lb (450g) sliced corned beef
  • 8 slices of Swiss cheese
  • 1/2 cup (120g) sauerkraut, drained
  • 1/4 cup (60ml) Thousand Island dressing
  • 2 tablespoons butter, softened

For the Broccoli Salad:

  • 4 cups broccoli florets
  • 1/2 cup shredded carrots
  • 1/4 cup red onion, finely chopped
  • 1/2 cup dried cranberries
  • 1/4 cup sunflower seeds
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and black pepper, to taste

For the Pickles:

  • 8 dill pickle spears

Instructions:

1. Prepare the Corned Beef Sandwich:

  • Butter one side of each slice of rye bread.
  • On the non-buttered side, spread Thousand Island dressing evenly.
  • Layer slices of corned beef, Swiss cheese, and sauerkraut on four slices of bread.
  • Top with the remaining slices of bread, buttered side out.
  • Heat a large skillet or griddle over medium heat. Grill the sandwiches until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
  • Cut the sandwiches in half and set aside.

2. Make the Broccoli Salad:

  • In a large bowl, combine broccoli florets, shredded carrots, red onion, dried cranberries, sunflower seeds, and shredded cheddar cheese.
  • In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper.
  • Pour the dressing over the broccoli mixture and toss until evenly coated.
  • Refrigerate for at least 30 minutes to allow flavors to meld.

3. Serve:

  • Plate the corned beef sandwiches alongside the broccoli salad.
  • Add dill pickle spears to the plate.

Tips for Success:

  • For extra flavor, toast the rye bread slightly before assembling the sandwiches.
  • If you prefer a spicier kick, add a few slices of pickled jalapeños to the sandwich.
  • Make the broccoli salad ahead of time to let the flavors develop more fully.

Nutritional Estimate:
(Per Serving, based on 4 servings)

  • Calories: 650
  • Fat: 40g
  • Saturated Fat: 15g
  • Cholesterol: 100mg
  • Sodium: 1500mg
  • Carbohydrates: 50g
  • Fiber: 7g
  • Sugars: 15g
  • Protein: 25g

Recommendation:
Serve this meal with a cold beverage like iced tea or a light beer. The corned beef sandwich and broccoli salad make a great combination for a picnic or an easy family meal. Enjoy the hearty, savory sandwich with the fresh, tangy salad and the crunchy pickles for a well-rounded and satisfying meal!

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