- 6 tablespoon French's Horseradish Mustard
- 2 tablespoon sweet pickle relish
- 8 slices rye bread
- 12 ounce lean corned beef
- 1 1/4 cups Sauerkraut, well drained
- 8 slices Swiss cheese
- 3 tablespoon butter
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Combine mustard and relish in small dish. Spread on 4 slices of bread. Arrange corned beef, sauerkraut and cheese on top, dividing evenly. Cover with top half of bread slices. Spread tops of sandwiches with half of the butter.
Heat a nonstick skillet over medium-low heat. Add the sandwiches, buttered side down, in the pan. Spread the tops with butter and cook for 6 minutes, turning halfway or until golden brown. Cut in half and serve hot.