This corned beef and knockwurst sandwich recipe is an original from my hometown of Richmond, Virginia. Cooked on the griddle, it was created at Richmond’s own NY Deli in the 1940’s, and soon became a staple of diners and bars across the city. Crazy that it’s still completely unknown anywhere else.
Slice knockwurst into long slices.
Melt butter on a large griddle over medium heat. Throw corned beef onto the griddle and get it sizzling. Add knockwurst slices; cook 4 to 5 minutes.
Add bread, making sure it gets a good coat of butter and grease from the griddle. Cook for 1 minute, then flip. Place Swiss cheese on bread slices. Cover with a lid or pot to steam until cheese melts, about 1 minute.
Remove everything from the griddle and assemble sandwich. Place one slice of bread on a plate with the melted cheese facing up. Pile on corned beef, knockwurst slices, and mustard. Top with second slice of bread, cheese facing down. Eat hot.
Per Serving: 837 calories; protein 50.3g; carbohydrates 37.3g; fat 52.5g; cholesterol 188.3mg; sodium 2985.8mg.