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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is the very best way to use up left over corned beef or a great dinner using deli corned beef slices. Ingredients:
1/4 cup mayonnaise |
2 tablespoons chili sauce |
1 teaspoon prepared horseradish |
8 slices rye bread (i like light, jewish rye) |
2 tablespoons butter or 2 tablespoons margarine |
12 slices deli corned beef or 12 slices cooked corned beef |
8 slices deli style swiss cheese |
3/4 cup sauerkraut, well drained |
Directions:
1. Combine mayonnaise, chili sauce and horseradish in a small bowl; set aside.
2. Spread one side of each slice of bread with butter.
3. Generously spread the mayonnaise mixture on the other side of each slice of bread Place 1 slice of cheese on 4 slices of bread on top of the mayonnaise spread.
4. Arrange corned beef over cheese.
5. Top corned beef with saurkraut.
6. Place another slice of cheese over the saurkraut.
7. Close sandwiches with the rest of the prepared bread, mayo side down and butter side up.
8. Cook on a pre-heated griddle or large skillet over medium-low heat for 4 or 5 minutes per side until bread is toasted and cheese is melted.
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