¾ cup sour cream
¼ cup(a small handful) fresh dill, chopped
3 tbsp. fresh chives, finely chopped
3 tbsp. ketchup (I like Sir Kensington’s)
3 tbsp. relish (I like Wickle’s)
2 rounded tbsp. beet horseradish (I like Gold’s)
Salt and pepper
8 slices Jewish marble rye
8 slices smoked Gouda
1 jar (16oz.) or 1 sack (1lb.) traditional refrigerated sauerkraut
1 tsp. each caraway and cumin seeds
1 ¼ lbs. rare roast beef, deli cut
8 slices Jarlsberg cheese
Half-sour or garlic deli pickles
In a small bowl, mix the sour cream, dill, chives, ketchup, relish and beet horseradish. Season the dressing with salt and pepper.
Butter one side of each slice of the bread and heat a griddle pan over medium.
With the buttered side facing down, top 4 slices of the bread with some of the dressing and 2 slices each of the smoked Gouda.
In a small saucepan, heat the sauerkraut with the seeds over medium just to heat through, about 5 minutes.
Top the Gouda with the roast beef and sauerkraut, then the Jarlsberg. Top with the remaining bread, buttered side up. Griddle until the cheeses melt and the bread is deep golden and crispy, about 5 minutes per side. Cut the sandwiches from corner to corner and serve with the pickles.