For the special sauce:
1 cup mayonnaise,
1/2 cup ketchup,
1/8 tsp. paprika,
1 tsp. prepared horseradish,
3 tbsps. onion grated,
1 tsp. Worcestershire sauce,
1/2 tsp. celery seed,
season with salt and pepper to taste.
For the sandwich:
300g Brandt Corned Beef thinly sliced,
8 slices Rudolph’s Bakery rye bread,
16 slices Swiss cheese,
1 cup S&F Sauerkraut well drained,
4 halfs of S&F Roasted Red Peppers sliced into thin strips,
Tip: Brandt Corned Beef could be replaced in this recipe with Brandt Pastrami or Brandt Montreal Smoked Meat
Stir together all ingredients for the sauce in a medium bowl place aside. Lay the 8 slices of rye bread on a cutting board, and spread each piece with special sauce. Place 1 slice of cheese on each piece of bread. Place a 1/4 cup of S&F Sauerkraut and 5 strips of S&F Roasted Red Peppers on 4 slices of the bread (Sauerkraut goes directly on top of the Swiss cheese). The other 4 slices of rye bread and Swiss cheese will be used to top off the sandwich. Layer 75g of Brandt Corned Beef on top of the Sauerkraut. Top the sandwich off with a slice of rye bread. Preheat a griddle over low heat until hot. Spread the top of the sandwich with a small amount of softened butter, then place butter side down on hot griddle. Butter the other side of sandwich. Cook until golden brown and cheese is melted, turning once. Place on a cutting board and let stand for a few minutes before cutting in half. Repeat to make more sandwiches. Serves 8.
Tip: Either Brandt Pastrami or Brandt Montreal Smoked Meat can be used too.