2 Tbsp. Butter
8 slices Rye bread
8 slices Corned beef, deli sliced
8 slices Swiss cheese
1 cup Sauerkraut, drained
1/2 cup Robert Rothschild Farm Onion Blossom Horseradish Dip ( at Nest)
Preheat a large skillet or griddle on medium heat. Lightly butter one side of the bread slices. Spread non-buttered sides with Onion Blossom Horseradish Dip. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Grill in a nonstick skillet over medium heat until toasted and browned.
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