3/4 Cup Mayonnaise 3 Cups Chopped Corned Beef 1 1/2 Teaspoon Mustard 2 Cups Shredded Swiss Cheese 1/4 Teaspoon Horseradish 30 Slices Rye Bread 1 Tablespoon Chili Sauce 1/2 Cup Butter, Softened 1 14-Ounce Can Sauerkraut, Rinsed
In large bowl, combine first four ingredients. Stir in sauerkraut, corned beef and cheese. Spread each on 15 slices of rye bread. Top with remaining bread. Lightly butter outside of sandwiches. Cook on hot griddle 4 to 5 minutes or until golden brown. (Filling keeps well in the refrigerator.)
Recipe - Jean Hansen
"A really nice, hot sandwich with a rich flavor. I'm not big on sauerkraut, so I go light on it. This recipe makes quite a bit, but is easily cut down by 1/3." - April Ferre
