Ingredients
3/4 cup mayonnaise3 tablespoons chili sauce1 can (14 ounces) sauerkraut, rinsed and well drained2 cups shredded Swiss cheese12 ounces sliced deli corned beef20 slices rye bread1/2 cup butter, softenedThousand Island salad dressing, optional
Preparation
In a large bowl, combine the mayonnaise, chili sauce, sauerkraut and Swiss cheese. Spread over all 20 slices of bread, about 1/4 cup on each. Top half the bread pieces with corned beef; top with remaining bread pieces, spread side down, to form sandwiches. Lightly butter the outside of sandwiches.
Toast sandwiches on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.
