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 the corned beef, cheese, sauerkraut and mayonnaise mixture; top with remaining bread. In a large skillet, melt butter over medium heat. Add sandwiches; cover and cook on both sides until bread is lightly toasted and cheese is melted.