1/4 pound thinly sliced deli corned beef or pastrami
In a small bowl, combine the sour cream, chili sauce and horseradish. Spread butter over 1 side of each slice of bread. Spread sour cream mixture over unbuttered side of 2 slices; layer with cheese, sauerkraut and corned beef. Top with remaining bread, buttered side up.
In a large skillet, toast sandwiches over medium heat until bread is lightly browned and cheese is melted, 2-4 minutes on each side.