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     Title: Toasted Reubens
Categories: Breads, Bef, Vegetables, Cheese
     Yield: 4 servings

     4 ts Prepared mustard
     8 sl Rye bread
     4 sl Ementhal cheese
     1 lb Deli corned beef; thin
          - sliced
     8 oz Can sauerkraut; rinsed, well
          - drained
   1/2 c  Mayonnaise
     3 tb Ketchup
     2 tb Sweet pickle relish
     1 tb Prepared horseradish
     2 tb Butter

 Spread mustard over 4 slices of bread. Layer with
 cheese, corned beef and sauerkraut. In a small bowl, mix
 mayonnaise, ketchup, relish and horseradish; spread over
 remaining bread. Place over sauerkraut. Spread outsides
 of sandwiches with butter.

 In a large cast-iron or other heavy skillet, toast
 sandwiches over medium heat until golden brown and
 cheese is melted, 3-4 minutes on each side.

 Recipe by Patricia Kile, Elizabethtown, Pennsylvania

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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