1 can (4 ounces) chopped green chilies, drained
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
10 slices rye bread
5 slices Swiss cheese
10 thin slices cooked roast beef
2 tablespoons butter or margarine, softened
Salsa, Horseradish or picante sauce, optional

Combine chilies, mayonnaise 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 the 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. Serve with salsa, picante or horseradish sauce.