Classic Reuben Sandwich

Making a Reuben sandwich is a great way to use up
some left over cooked corned beef.
The best tasting, commercially produced sauerkraut
can be found packaged in plastic bags and sold
in the refrigerated section of most supermarkets.

Ingredients:
1/2 cup sour cream
2 tablespoons chili sauce
1 teaspoon prepared horseradish
1/4 teaspoon salt
8 slices rye bread
1/2 cup well-drained sauerkraut
8 slices cooked corned beef
8 slices Swiss cheese
Butter, softened for spreading
For the dressing: combine sour cream, chili sauce,
horseradish and salt; blend until smooth.

Directions;
Spread dressing on each slice of bread.
Spread about 2 tablespoons of sauerkraut
onto 4 slices of bread.
Top each with 2 slices corned beef,
2 slices swiss cheese and cover
with the remaining 4 slices bread.
Butter both sides of each sandwich.
Heat a griddle or skillet and
cook on both sides until lightly browned
and cheese is melted. Serve immediately.