• 1 loaf cocktail rye, sliced thin
  • ½ lb. corned beef , in one big slice
  • ¼ lb. swiss cheese, in a chunk
  • ¾ cup sauerkraut, drained and rinsed
  • ¼ cup bottled chili sauce
  • 2 squeezes fresh lemon juice
  • 1 tablespoon sweet pickle relish
  • ¾ cup mayonnaise


Cut the meat into chunks about 1" x 1". Cut the cheese into chunks. Put the meat, cheese and sauerkraut into the food processor and process until it looks like it's chopped but not pureed or minced. Transfer these ingredients to a bowl. Mix the mayonnaise, chili sauce, pickle relish and lemon juice into a Russian dressing and toss with the stuff in the bowl.
Lay out single slices of cocktail rye on a cookie sheet and toast one side under the broiler until lightly toasted (not crunchy). Turn the slices over and spread each one with the mixture. Try to go all the way to the edges. Return the cookie sheet to the broiler and broil until the cheese starts to look melty and good. Serve warm.


Patsy Steimer