Late St Paddy's Day

I just couldn't stand not being able to participate in St. Paddy's Day and I know I should have been better at planning but sometimes it is just not meant to be. Well, Here is my bottle of Irish Style Lager beer and a toasted Rueben. I absolutely LOVE the homemade dressing that resembles Thousand Island only with much more kick and flavor! These Ruebens are an all time favorite and soooo easy to make. Try to buy good sauerkraut and I definitely use dark rye bread. Unforetunately, I made these late so there was NO dark rye bread available for me to purchase. That's okay because this Rye bread worked just fine. Be generous with the Thousand Island type mixture too. I can't even squeak after eating one of these sandwiches! This makes 4 sandwiches so we had leftovers for lunch the next day =D.

Toasted Ruebens
Ingredients:
1/2 c. mayonnaise
3 T. ketchup
2 T. sweet pickle relish
1 T. prepared horseradish
4 t. prepared mustard
8 slices dark rye bread
1 pound thinly sliced deli corned beef
8 slices Swiss cheese
1 can or bag from deli case of sauerkraut, well drained
2 T. butter

Directions:
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. Serve with LARGE pickle and a side of french fries. A true eating experience!