Thin sliced cooked corn beef
Rye bread

RELISH:

1 lb. sauerkraut, drained
1/2 c. chopped green pepper
2 oz. jar chopped pimentos
1 chopped onion
1 c. sugar
1 c. cider vinegar

Combine all relish ingredients in a bowl and toss lightly until well blended. Store in air tight container in refrigerator 24 hours before serving.

Butter one side of bread (2 slices per sandwich) with buttered side out (we're going to be grilling the sandwich). Put slice of Swiss cheese (I found either using 2 slices of cheese or cutting one in half and stacking cheese, meat, relish, then cheese again helped hold it together). Grill in fry pan like grilled cheese.