4 slices marbled rye bread

1/2 cup mayonnaise

1 tablespoon sweet pickle juice

1 teaspoon sweet pickle relish

1 teaspoon lemon juice

1 teaspoon horseradish cream

3-4 tablespoons butter softened

4 slices swiss cheese

1/2 cup sauerkraut drained

1/2 pound cooked corned beef


Preheat panini press on medium to medium low heat.
Mix the mayonnaise, pickle juice, relish, lemon juice and horseradish cream in a small bowl and set aside.
Butter one side of each of the slices of bread. Place one slice of bread butter-side down on the panini press, spread layer of dressing, stack up the corned beef, then sauerkraut, then swiss cheese. Then put dressing on the dry side of the other slice of bread, putting it on top. Shut the panini press and cook until golden brown.