|Photo Source: Martha Stewart Living|
1 cup mayonnaise
1/2 cup ketchup
1/8 teaspoon paprika
1 teaspoon prepared horseradish
3 Tablespoon grated onion
1 teaspoon Worcestershire sauce
Salt & pepper to taste
Stir together all ingredients for the sauce and set aside.
Rye bread (Seeded or marble, whichever you prefer)
Homemade reuben dressing or Thousand Island dressing
Thin sliced corned beef
Heat a griddle or skillet on medium-low heat. Butter one side of each slice of bread. Lay one slice of bread for each sandwich butter side down on the warm griddle. Layer meat, sauerkraut and cheese on each slice of bread. Top with a couple spoonfuls of dressing then the second slice of buttered bread, with butter on the outside. After 4-5 minutes carefully flip the sandwiches with a spatula. Cook another 4 minutes or until the bread is toasty and the cheese melts. Remove to a warm plate, slice and serve with chips & a dill pickle wedge.
**If you allow the sandwich to cool slightly it is a little less messy.
Enjoy & Happy St. Patrick's Day!