- Russian Dressing
- 2 1/2 Tbsp mayonnaise
- 1 Tbsp sour cream
- 2 1/2 Tbsp ketchup
- 1 Tbsp dill pickle relish, drained
- 1 Tbsp fresh lemon
- 1 tsp horseradish
- 1/2 tsp paprika
- 1/2 tsp onion powder
- Salt and freshly ground pepper
- 5 Tbsp butter, softened
- 8 slices Harmons Artisan Rye Bread
- 1 lb sliced corned beef
- 1 cup packed sauerkraut drained
- 8 slices Swiss cheese
To make the Russian dressing, in a bowl, add mayonnaise, sour cream, ketchup, relish, lemon juice, horseradish, paprika, onion powder, salt and pepper and stir to combine. Set aside.
On a work surface, butter 1 side of each slice of bread. Turn 4 slices butter side down onto a frying pan or griddle over medium heat. Add 1 slice cheese cheese per sandwich. Divide corned beef, sauerkraut, dressing, and 4 more slices of cheese among 4 sandwiches. Top with remaining bread slices, buttered side up.
Grill first side of sandwiches until golden brown, about 4 minutes. Turn over and cook until other side is golden brown, about 4 minutes.