Ingredients:
- 3 Tbs. mayonnaise
- 1 Tbs. ketchup
- 1 Tbs. sweet pickle relish
- 1/2 tsp. Sriracha sauce
- 8 slices light rye bread, cut on the bias
- 2 Tbs. olive oil
- 1 lb. (500 g) cooked corned beef, sliced
- 10 oz. (315 g) sauerkraut
- 6 oz. (185 g) Gruyère cheese, shredded
Directions:
In a small bowl, stir together the mayonnaise, ketchup, pickle relish and Sriracha until combined.
Brush one side of each bread slice with the olive oil. Place 4 slices, oiled side down, on a baking sheet. Top with the corned beef and then the sauerkraut, dividing evenly. Drizzle with the sauce and sprinkle the cheese on top. Cover each sandwich with one of the remaining bread slices, oiled side up.
Preheat both sides of a nonstick double grill press over medium heat until hot, about 3 minutes.
Place 2 sandwiches on the bottom half of the pan and cover with the top half of the pan. Cook until the sandwiches are golden brown and crisp underneath, 2 to 3 minutes. Flip the pan over and cook until the sandwiches are golden brown and crisp on the other side, 2 to 3 minutes more. Transfer to a plate. Repeat to cook the remaining 2 sandwiches. Serve immediately. Serves 4.
Williams-Sonoma Kitchen