Corned Beef and Knockwurst Sandwich
The original recipe for this hot, griddle-cooked sandwich of corned beef, knockwurst, and Swiss cheese comes from a Richmond, Virginia restaurant from the 1940s.
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.