From the Kitchen of: Sylvia Andrew
Source: Taste of Home's Quick Cooking (Premiere Issue)
1
4 oz can
Chopped green chilies, drained
2
tbsp
Mayonnaise
1
tbsp
Dijon mustard
10
slices
Rye bread
5
slices
Swiss cheese
10
thin slices
Cooked roast beef
2
tbsp
Butter or margarine, softened
Salsa or picante sauce, optional
Combine chilies, mayonnise and mustard; spread about 1 tablespoon on one side of each slice of bread. Top half of the bread with one slice of cheese and two slices of beef. Cover with remaining bread. Butter the outsides of bread.
Grill sandwiches on a griddle or in a large skillet over medium heat until both sides are golden brown and the cheese is melted.