- Marbled Rye – 2 slices per sandwich
- Sauerkraut – 3 ounces
- Corned Beef or pastrami- 3 ounces
- Swiss Cheese – 2 slices
- Thousand island dressing
- Horseradish – 1/4 tsp
- Organic Butter
Carefully butter one side of the rye. Set them on your Foreman or in a hot skillet. Slather a good amount of dressing on the side facing up. Lay the cheese slices on each of the two slices of bread. Next, squeeze with your hand the kraut so it is as dry as possible. Lay the corned beef next, then spoon the horseradish. Close the sandwich with the opposing slice of bread. Close the Foreman and cook until golden brown.