1/2 c. sour cream
2 tbsp. chili sauce
1 tsp. horseradish
1/4 tsp. salt
8 slices, large size, rye bread
1/2 c. well-drained sauerkraut
8 slices corned beef
8 slices Swiss cheese
Softened butter

For dressing, combine sour cream, chili sauce, horseradish and salt; blend until smooth. Spread dressing on one side of bread. Spread about 2 tablespoons of sauerkraut on each of 4 slices of bread, top each with 2 slices of corned beef, 2 slices of Swiss cheese and remaining 4 slices of bread.

Butter outside of each sandwich. Brown both sides on a lightly buttered skillet until cheese is melted.