2 tablespoons prepared horseradish sauce, Kraft®
1 tablespoon yellow mustard, French’s®
Nonstick cooking spray, Pam®
1 box (11.25-ounce) frozen Texas Toast, Pepperidge Farm® Garlic
8 ounces sliced corned beef, from deli
8 slices Gouda cheese, Sargento®
Kosher dill pickles, Claussen® (optional)
In a small bowl, stir together horseradish sauce and mustard until well mixed; set aside.
Spray a large grill pan with cooking spray; heat pan over medium-high. Place Texas Toast on grill pan and grill for 2 minutes. Remove toast slices from pan with metal spatula.
Heat corned beef slices on a large microwave-safe plate on high for 30 seconds. Remove, cover, and set aside.
Spread 1 teaspoon of the horseradish-mustard mixture on each of the grilled sides of the toast. Top each with a slice of cheese and warm corned beef. Make sandwiches by combining 2 toasts topped with cheese and corned beef so corned beef is in the middle of the sandwich and ungrilled sides of toasts are on the outside of sandwich. Place each sandwich in heated pan and grill about 4 minutes or until cheese has melted and toast is golden, turning once. Remove and serve immediately with dill pickles (optional).