Ingredients: For the Dressing: 1/4 cup mayonnaise 1/4 cup chili sauce 1 teaspoon pickle relish 4 ounces Emmentaler cheese, coarsely grated 4 ounces Gruyere cheese, coarsely grated 2 tablespoons butter, at room temperature 8 slices rye bread (1/4 inch thick) 1/2 pounds cooked corned beef, thinly sliced 1 can (14.5 ounces) saurekraut, drained Directions: To make the dressing: In a small bowl, mix together the mayonnaise, chili sauce, and relish. Set aside (The dressing can be made up to 1 day in advance and refrigerated).