2 Tbsp butter, softened
8 slices rye bread
8 slices Swiss cheese
3/4 lb corned beef brisket, thinly sliced
1/2 lb sauerkraut
1/4 cup Russian Dressing
Combine the following ingredients. Makes one-half cup
1/3 cup mayonnaise
1 1/2 Tbsp ketchup
1 1/2 teaspoons prepared horseradish
1/2 teaspoon Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
1 Butter one side of four slices of bread, and place
the slices buttered-side down on a large piece of wax paper on a flat
surface. Top each with a slice of Swiss cheese, and then divide half of
the corned beef among them.
2 Using paper towels, squeeze out excess moisture from the
sauerkraut. Divide the sauerkraut among the sandwiches, and top each
with one tablespoon of Russian dressing. Add another layer of corned
beef and a second slice of Swiss cheese to each sandwich. Top with the
remaining bread slices; butter the side facing out.
3 Preheat a griddle or frying pan to medium heat. Cook the
sandwiches on one side until the bread is golden brown. Use a spatula to
carefully flip the sandwiches over and finish cooking on the second
side. Cut the sandwiches in half before serving.
Make 4 sandwiches.