Makes 2 sandwiches
4 slices rye bread
6 ounces corned beef brisket, cooked and thinly sliced
4 slices Emmentaler cheese
6 ounces sauerkraut, drained
2 tablespoons horseradish, creamed
2 tablespoons Thousand Island dressing
2 tablespoons butter, soft
Spread the creamed horseradish on two of the bread slices and the Thousand Island dressing on the other two slices.
In this order, place one slice of Emmentaler cheese on top of each bread slice seasoned with the horseradish. Sprinkle the sauerkraut over the cheese. Arrange the corned beef over the sauerkraut and top with the remaining cheese and bread slices seasoned with the Thousand Island dressing.
Coat both sides of each sandwiches with the butter and grill the sandwiches in a heated panini grill for 3 minutes until well browned.
Note: To make sure the center of the sandwiches are hot, microwave the sandwiches for 45 seconds prior to grilling them.
Beer suggestion: Your favorite micro-brew.
