Reuben Sandwich



2 Tbsp.            Butter 
8 slices            Rye bread 
8 slices            Corned beef, deli sliced 
8 slices            Swiss cheese 
1 cup               Sauerkraut, drained 
1/2 cup           Robert Rothschild Farm Onion Blossom Horseradish Dip



Preheat a large skillet or griddle on medium heat. Lightly butter one side of the bread slices. Spread non-buttered sides with Onion Blossom Horseradish Dip. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out. Grill in a nonstick skillet over medium heat until toasted and browned.