Toasted Reubens
New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. —Patricia Kile, Elizabethtown, Pennsylvania
Ingredients
- 4 teaspoons prepared mustard
- 8 slices rye bread
- 4 slices Swiss cheese
- 1 pound thinly sliced deli corned beef
- 1 can (8 ounces) sauerkraut, rinsed and well drained
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 tablespoon prepared horseradish
- 2 tablespoons butter
