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Grilled Corned Beef Sandwiches

1/4 cup spicy brown mustard

8 slices rye bread

1 pound thinly sliced corned beef

4 slices Swiss cheese

1 cup refrigerated-style sauerkraut, drained

1/2 cup sour cream

1/4 cup butter, melted

1. Spread mustard on one side of 4 slices of bread. Arrange corned beef, cheese and sauerkraut evenly over each slice.
2. Spread sour cream over remaining bread slices; place over sauerkraut. Brush butter on one side of each sandwich.
3. Grill, buttered side down, in medium-hot skillet until golden brown. Brush butter on top slice of sandwiches; turn and grill until golden brown. Serve immediately.

Makes 4 servings.