10 slices good rye bread
1 lb this sliced corned beef
5 slices swiss cheese
1 can sauerkraut
5 tablespoons mayonnaise
5 tablespoons TorchBearer Salsa
2 tablespoons favorite hot sauce (optional)
Pre-heat oven to 375 F.
Drain can of sauerkraut and mix with 2 tablespoons hot sauce and set aside.
Mix mayonnaise and salsa and set aside.
Toast 10 slices of rye bread in pre-heated oven for about 5 minutes or until rye bread turns golden brown. Remove from oven and spread mayonnaise mix evenly across all 10 slices. Divide corned beef across 5 slices. Put about 2 tablespoons worth of sauerkraut mix onto the corned beef. Top with swiss cheese.
Place those 5 pieces of rye toast with the corned beef, sauerkraut, and swiss back into the oven until cheese starts to melt and heat up the sandwich. Remove from oven and top each sandwich with one piece of rye toast each.
If desired you don’t have to use all of the corned beef with these 5 sandwiches. There will be plenty of corned beef and sauerkraut mix for more sandwiches if desired.