Chris's Reuben Sandwich

My husband, Chris, lived in Germany and came up with his own version of a Reuben sandwich. Just adjust the ingredients to your own preferences! The horseradish gives a special "kick" of it's own! We prefer the Sarah Lee multi-grain/dark bread for this sandwich. The trick to this sandwich is using all fresh ingredients (fresh sliced deli meat and provolone etc.) Yummy!

• Ready In: 20 mins
• Serves: 1
• Yields: 1 sandwich

Ingredients

• 2  slices  multi-grain bread or 2  slices  rye bread
• 1  slice corned beef
• 1  slice provolone cheese
•  sauerkraut
•  Dijon mustard
•  horseradish sauce

Directions

1. Spread one slice of bread with horseradish, adjusting for the "hotness" you prefer.
2. Spread Dijon mustard on the remaining slice of bread.
3. On horseradish slice of bread add the sauerkraut (to taste).
4. On Dijon slice, add corned beef and provolone slices.
5. Toast both sides of sandwich (open faced) in the oven for 5-10 min -- watching carefully.
6. Put sandwich together and enjoy!