Open faced reuben sandwiches
28 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | slices | Dark rye bread, toasted |
| Prepared mustard | ||
| 1 | can | 16 oz sauerkraut,drained and chopped |
| 5 | ounces | Sliced corned beef, finely chopped |
| 2 | cups | Shredded lofat swiss cheese |
| (8 oz) | ||
| ½ | cup | Lofat 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.