Corned Beef and Cheddar on Rye

8 slices rye bread
prepared mustard
16 ounces thinly sliced roast beef
8 slices Cheddar cheese
Mustard Dressing
3/4 cup mayonnaise
1 tablespoon prepared mustard
2 teaspoons prepared horseradish, optional
1/2 teaspoon Worcestershire sauce
1 teaspoon sweet pickle relish
dash hot sauce

Arrange bread slices on a large foil-lined baking sheet. Spread bread slices with prepared mustard. Top each slice with corned beef then the cheese slices. Spread each with mustard dressing, to within about 1/2-inch of edge.

Place under broiler until cheese is melted and dressing is hot and bubbly.

Serves 8.