- 8 slices rye bread. (I like to use the darkest, strongest rye bread I can find. Our favorite is some sort of Dimpilmeier rye. I admit the rye bread in the photo is a little anemic.)
- prepared hot mustard or horseradish. (I use President’s Choice Sweet with Heat Prepared Mustard.)
- 1 lb. thinly sliced deli corned beef
- 4 slices Swiss cheese
- 1 small can sauerkraut, rinsed and well drained
- 2 tablespoons butter
- Thousand Island dressing.
Directions:
- Spread prepared hot mustard or prepared horseradish on one side of four slices of rye bread.
- Layer each slice with corned beef, then a slice of Swiss cheese, then sauerkraut.
- Spread Thousand Island dressing on one side of the remaining slices of bread and place one slice, dressing side down, on top of the sauerkraut layer of each sandwich.
- Spread butter on the top and bottom of each sandwich and then grill them, one side at a time, in a large skillet. Or you can do like I do and grill them both sides at once on your George Foreman grill. Makes 4 sandwiches.