2 Tbsp. Butter
8 slices Rye bread
8 slices Corned beef, deli sliced
8 slices Swiss cheese
1 cup Sauerkraut, drained
1/2 cup Robert Rothschild Farm Onion Blossom Horseradish Dip OR Ginger Wasabi Sauce
1. Preheat a large skillet or griddle on medium heat. Lightly butter one side of the bread slices. Spread non-buttered sides with Onion Blossom Horseradish Dip or Ginger Wasabi Sauce.
2. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
3. Grill sandwiches until both sides are golden brown, about 15 minutes per side.