1/2 cup Italian salad dressing
1/4 cup FRENCH'S® Spicy Brown Mustard
1/2 lb. Swiss cheese
1/2 lb. pastrami or corned beef
3 cooked red potatoes
2 cups sauerkraut, drained
2/3 cup finely chopped dill pickles
COMBINE dressing and mustard in large bowl.
CUT cheese, pastrami and potatoes into 1/2-inch cubes. Add to dressing in bowl with sauerkraut and pickles; toss to coat. Serve with crusty pumpernickel bread. Serve on a bed of cabbage or lettuce leaves, if desired.