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1 ½ Tbsp butter

1 ½ cups shredded Irish cheddar (Dubliner or Wexford)

2 oz sliced corned beef

1 Tbsp whole-grain mustard

cup sauerkraut

4 slices marble rye bread


Prep: 20 mins

Preheat large skillet or griddle on med high heat. Lightly butter one side of each bread slice. Spread non buttered side with whole grain mustard. Divide half the cheese between 2 bread slices on mustard side; top with corned beef, sauerkraut and the remaining cheese and bread slices with butter on outside.

Melt the remaining butter in the skillet. Grill sandwiches, pressing occasionally with a spatula until both sides are golden brown and cheese melts, about 4-5 mins per side. Serve hot.