Corned Beef Sandwiches with Creamy Mustard on Rye Style
½ C. Mayonnaise
1 Tbsp. Dijon Mustard
½ tsp. Horseradish Sauce
Dash of Worcestershire Sauce
½ tsp. White Vinegar
Creamy Mustard Sauce
6 oz. Corned Beef, thick sliced
1/3 C. Sauerkraut
4 Slices Canyon Bakehouse Rye Style Bread
- In a small bowl, whisk together the ingredients for the creamy mustard sauce.
- Spread each slice of bread with the creamy mustard sauce and assemble two sandwiches with corned beef slices and sauerkraut.
Prep: 5 min
Cook: 0 min