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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âMy Dad declared this sandwich a definite keeper,â relates Kathleen Hicks in Kanab, Utah. We think youâll agree that the zippy homemade horseradish sauce makes it a standout! Ingredients:
1/4 cup sour cream |
2 tablespoons plus 1-1/2 teaspoons chili sauce |
2 teaspoons prepared horseradish |
1 tablespoon butter, softened |
4 slices caraway rye bread |
4 slices swiss cheese (3/4 ounce each) |
1/2 cup sauerkraut, rinsed and well drained |
1/4 pound thinly sliced deli corned beef or pastrami |
Directions:
1. In a small bowl, combine the sour cream, chili sauce and horseradish. Spread butter over one side of each slice of bread. Spread sour cream mixture over unbuttered side of two slices; layer with cheese, sauerkraut and corned beef. Top with remaining bread, buttered side up.
2. In a large skillet, toast sandwiches over medium heat for 2-4 minutes on each side or until bread is lightly browned and cheese is melted. Yield: 2 servings.
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