Yields: 24 oz.
1 c. mayo (homemade or commercial)
¼ c. or to taste prepared chili sauce
¾ c. sour cream
2 Tbsp. minced parsley
2 Tbsp. minced red onion
1 Tbsp. lemon juice
2 Tbsp. horseradish
1 Tbsp. Worcestershire
salt and pepper as needed
2 Tbsp. minced dill or gherkin pickle (optional)
1 Tbsp. butter
Two slices rye bread
Four slices swiss cheese
3 oz. corned beef
1–2 oz. sauerkraut
Mix all ingedients for Russian dressing together. Set aside.
Toast bread on both sides in a skillet with a little bit of butter.
Slice brisket thinly.
Over the toasted bread, smear Russian dressing. Top with a couple
of slices of cheese. Top with sauerkraut and corned beef. Turn down the
temperature and cover to melt the cheese.
Remove from the pan, plate and slice in half.
Refrigerate unused dressing in covered jar.