INGREDIENTS
Dressing:
1/4 cup
canola mayonnaise
1 tbsp
chili sauce
2 tsp
finely minced dill pickle
1 tsp
Worcestershire sauce
1/2 tsp
grated onion
Sandwiches:
8
slices rye bread
3 oz
Swiss cheese, shaved (about 3/4 cup)
4 oz
lower-sodium corned beef, thinly sliced
1 cup
organic sauerkraut, drained well