6 Tbsp. FRENCH'S® Horseradish Mustard or FRENCH'S® Spicy Brown Mustard
2 Tbsp. sweet pickle relish, optional
8 slices rye bread
12 ounces thinly sliced lean corned beef
1 1/4 cups Sauerkraut, well drained
8 slices 4 ounces Swiss cheese
3 Tbsp. butter, softened
Combine mustard and relish in small dish. Spread on 4 slices of bread. Arrange corned beef, sauerkraut and cheese on top, dividing evenly. Cover with top half of bread slices. Spread tops of sandwiches with half of the butter.
Heat a nonstick skillet over medium-low heat. Add the sandwiches, buttered side down, in the pan. Spread the tops with butter and cook for 6 minutes, turning halfway or until golden brown. Cut in half and serve hot.
Tip: These sandwiches can be easily prepared in an electric grill pan.