1 1/2 lbs sliced smoked beef brisket
1 1/2 cups Head Country Original BBQ Sauce
4 to 5 Tbsp unsalted butter
8 slices dark rye bread
8 slices Swiss cheese
2 cups sauerkraut, drained
1/2 cup mayonnaise
2 tsp chili garlic sauce (or ketchup)
1 tsp creamy horseradish
1/2 tsp Worcestershire sauce
1/2 tsp Head Country Championship Original Seasoning
2 Tbsp dill pickle relish
In a small saucepan, heat up sliced brisket in Head Country Original BBQ Sauce.
In a small bowl, whisk together ingredients for the Russian dressing. Set aside.
Butter one side of each slice of bread. Flip over on a clean plate. Top four of the slices (the not buttered side) with a spread of dressing. Equally divide the meat, cheese, and sauerkraut between the four slices.
Top with the other bread slices, butter side up, to create the sandwiches.
Heat a medium skillet over medium heat. Once hot, add sandwiches, two at a time. Cook for 4 to 6 minutes, flipping once halfway through. Cook until the cheese is melted and the bread is crispy.
Serve immediately with chips and a pickle.