Reuben Po-Boy Sandwich

Yields 4 to 6 servings
 
1 loaf soft-crusted French bread                            ½ to ¾ pound corned beef, thinly sliced
1 cup Blue Plate Mayonnaise                                   or shaved
¼ cup ketchup                                                         8 slices Swiss cheese
1 tablespoon sweet pickle relish                             1 (16-ounce) can sauerkraut, rinsed and
1 tablespoon horseradish                                           well-drained
                       
Slice the bread lengthwise and remove some of the center to make room for the filling. Make a quick version of Russian dressing by mixing the mayonnaise, ketchup, pickle relish and horseradish. Spread mixture generously on the cut sides of the loaf. On the bottom half, place the corned beef; cover with a layer of cheese slices; spread sauerkraut over the cheese.
Cover with the top half of the loaf and press together gently. Cut and serve.