Yield: 28 servings
| Measure | Ingredient |
|---|---|
| 14 slices | Dark rye bread, toasted |
| \N \N | Prepared mustard |
| 1 can | 16 oz sauerkraut,drained and chopped |
| 5 ounces | Sliced corned beef, finely chopped |
| 2 cups | Shredded lofat swiss cheese |
| \N \N | (8 oz) |
| ½ cup | Lofat mayonaisse or salad dressing |
1. Heat oven to 375F. Spread toast lightly with mustard; place on ungreased cookie sheet.
2. Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about ⅓ cup sauerkraut mixture on each toast slice.
3. Bake about 10 minutes or until sauerkraut mixture is hot and cheese is melted. Cut sandwiches in halves.