- 8 slices rye bread
- 2 tbsp. butter, softened
- 1/4 cup mayonnaise
- 1/4 cup Terrapin Ridge Pipin’ Hot Pepper Mustard
- 1 lb thinly sliced lean corned beef
- 1 cup sauerkraut, well drained
- 4 slices Swiss cheese
Preheat oven to 425 degrees. In a small bowl mix Terrapin Ridge Pipin’ Hot Pepper Mustard and mayonnaise. Butter one side of each slice of rye bread. Place four slices of bread, butter side down, on sheet pan. Spread the four slices of bread on sheet pan with mayonnaise mixture. Layer with Swiss cheese, then corned beef, and top with sauerkraut. Top each with another slice of bread, butter side up. Place sheet pan in preheated oven. Bake for 6 minutes on each side, or until cheese is melted and bread is golden. Makes 4 sandwiches.