Open faced reuben sandwiches

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.

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