Make the Sauce

• Mix everything until smooth and well combined, then taste and adjust as needed.

  Add more horseradish for a sharper bite,

  Add more lemon for brightness, or a bit more mayonnaise for a smoother finish.
• Let the dressing sit for at least 30 minutes before using, as this step allows the flavors to come together and mellow into a more balanced sauce.

2 different Cooking Methods

Method 1 — Classic Pan-Grilled (Sandwich Sandwich Flip)

• Build the sandwich sauce first on both slices of rye

  Then on 1 slice
• Layer 1- 1 and 1/2 slices cheese
• Layer 2 - Corned Beef or Pastrami
• Layer 3 - Squeezed Sauerkraut
• Layer 4 - 1 and 1/2 slices cheese
• Heat the skillet or grill to medium heat
• Butter both sides and lay on the grill and brown the first side.
• Lift the half grilled sandwich onto a plate

  then take another plate and put it on top.

  Flip the 2 plates over, the plates keep the sandwich intact
• Lift the sandwich back onto the pan and brown the other side of the sandwich to a nice goldern brown.
• Remove from grill.
• If the center isn't warm enough you can put them on a pan and finish them in the oven, or you can finish heating them in the microwave on half power. I caution to leave in a skillet. Even with the heat turned off it can over make the bread too dark.

Method 2

Grill-Oven Hybrid Method

• Pre-heat oven to 375 degrees

  Preheat the skillet or grill to medium heat Grill all the bread and lay 4 slices on a sheet pan.
• Layer these 4 slices with

  1. sauce

  2. 1 and1/2 slices cheese

  3. Corned Beef

  4. Sauerkraut

  5. 1 and 1/2 slices cheese
• Bake in the oven for 15-20 minutes until corned beef is hot and the cheese is melted.
• Lay the other slices of grilled rye on the pan and put back in the oven for 5 min.
• Then take out and put the lids on, cut in half and serve.