• 3/4 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons dill pickle relish, drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons creamy prepared horseradish
  • 2 teaspoons yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 4 tablespoons unsalted butter, softened
  • 8 (1/2-inch-thick) bakery rye bread slices
  • 1 pound thinly sliced¬†corned beef
  • 1 1/3 cups sauerkraut, drained
  • 8 (1/2-ounce) Swiss cheese slices


  1. Whisk together mayonnaise, ketchup, pickle relish, lemon juice, horseradish, mustard, and Worcestershire sauce in a medium bowl until well combined. Set aside.

  2. Spread 1/2 tablespoon butter evenly on 1 side of each bread slice, and place bread slices, buttered sides down, on a work surface. Working with 4 bread slices at a time, spread 2 tablespoons dressing on each slice; top each with 1/4 pound corned beef, 1/3 cup sauerkraut, and 2 Swiss cheese slices. Top with remaining 4 bread slices, buttered sides up, pressing slightly to flatten.

  3. Heat a large cast-iron skillet over medium-low. Place 2 sandwiches in skillet, and cover with a lid large enough to cover both sandwiches. Cook sandwiches, flipping once, until cheese is melted and bread is golden brown and crisp, 3 to 4 minutes per side. Transfer sandwiches to a plate; loosely cover with an aluminum foil to keep warm, and wipe skillet clean. Repeat process with remaining 2 sandwiches. Serve with remaining dressing.

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