Toasted Reubens

1/2 cup mayonnaise
3 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
4 teaspoons prepared mustard
8 slices rye bread
1 pound thinly sliced deli corned beef
4 slices Swiss cheese
1 can (8 ounces) sauerkraut, rinsed and well drained
2 tablespoons butter

In a small bowl, combine the mayonnaise, ketchup, pickle relish and horseradish; set aside. Spread mustard on one side of four slices of bread, then layer with corned beef, cheese, sauerkraut and mayonnaise mixture; top with remaining bread.

In a large skillet, melt butter over medium heat. Add sandwiches; cover and toast on both sides until bread is lightly browned and cheese is melted.

Yield: 4 servings