INGREDIENTS
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1/4 cup canola mayonnaise
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1 tablespoon chili sauce
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2 teaspoons finely minced dill pickle
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1 teaspoon Worcestershire sauce
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1/2 teaspoon grated onion
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8 (3/4-ounce) slices rye bread
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3 ounces Swiss cheese, shaved (about 3/4 cup)
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4 ounces lower-sodium corned beef, thinly sliced
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1 cup organic sauerkraut, drained well