Ingredients
1/4 cup sour cream2 tablespoons plus 1-1/2 teaspoons chili sauce2 teaspoons prepared horseradish1 tablespoon butter, softened4 slices caraway rye bread4 slices Swiss cheese (3/4 ounce each)1/2 cup sauerkraut, rinsed and well drained1/4 pound thinly sliced deli corned beef or pastrami
Preparation
In a small bowl, combine the sour cream, chili sauce and horseradish. Spread butter over 1 side of each slice of bread. Spread sour cream mixture over unbuttered side of 2 slices; layer with cheese, sauerkraut and corned beef. Top with remaining bread, buttered side up.
In a large skillet, toast sandwiches over medium heat until bread is lightly browned and cheese is melted, 2-4 minutes on each side.
