Steps
- Mix 100g of mayonnaise, 2 tablespoons of sour cream, 1 small finely chopped shallot, 2 tablespoons of chopped parsley, and 2 tablespoons of sweet pickle relish.
- Stir in 1½ teaspoons of creamed horseradish, 1½ teaspoons of Worcestershire sauce, and 2 dashes of hot sauce. Season with the juice of ½ lemon, salt, and pepper.
- Heat the broiler to high. Arrange 8 slices of corned beef in 4 piles on a foil-lined baking sheet. Top with 100g of sliced Gruyère and broil until melted and bubbling.
- Spread 4 tablespoons of softened butter over both sides of 8 thick slices of rye bread. Toast both sides in a skillet over medium heat until golden.
- Spread the dressing on one side of each slice. Top half the slices with the cheesy beef and 75g of drained sauerkraut. Close with the remaining bread, secure with sandwich picks, and halve.