Open faced reuben sandwiches

28 servings

Ingredients

QuantityIngredient
14slicesDark rye bread, toasted
Prepared mustard
1can16 oz sauerkraut,drained and chopped
5ouncesSliced corned beef, finely chopped
2cupsShredded lofat swiss cheese
(8 oz)
½cupLofat mayonaisse or salad dressing

Directions

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.