Ingredients

• 1 tbsp mayonnaise
• 1 tbsp tomato ketchup
• 1 tsp horseradish sauce
• dash hot sauce
• dash Worcestershire sauce
• 1 tsp finely chopped shallot
• 2 cornichon or ½ dill pickle
• finely chopped
• pinch hot paprika
• 2 slices light rye bread or sourdough
• butter
• for spreading
• 2–3 slices salt beef
• few slices Swiss cheese
• such as emmental or gruyère
• 2–3 tbsp sauerkraut
• salt and freshly ground black pepper
• dill pickles
• to serve

Directions

• For the Russian dressing
• mix together all the ingredients and season with salt and pepper.
• Butter both slices of bread. Put the salt beef on one slice
• then top with the cheese and sauerkraut. Spread the Russian dressing over the other slice and place it on top of the sauerkraut.
• Heat the sandwich in a sandwich maker or in a hot
• dry frying pan. (If using a frying pan
• butter both sides of the bread
• press the sandwich down onto the pan with a spatula
• and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.) Serve with dill pickles.