Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Rye bread; 3/4\" cubes |
| 3½ cup | Green apples; chopped |
| 1¼ cup | Red onion; slivered |
| 16 ounces | Sauerkraut; rinsed and drain |
| ¼ cup | Dijon mustard |
| ¼ cup | Light mayonnaise |
| 8 ounces | Swiss cheese; grated |
| ½ pounds | Corned beef brisket; thinly |
Recipe by: Valerie Weiser, Castro Valley CA Preparation Time: 1:30 Crisp bread in 400' oven for 10 minutes. Spoon ½ of bread into shallow 2-½ to 3 qt. baking dish. In a bowl, combine apples, onion, sauerkraut, mustard, mayonnaise and ½ of cheese. Spread ½ of mixture over bread cubes. Coarsely chop the corned beef and spread evenly over mixture and then top with remaining apple mixture.
Cover tightly with foil and bake 50 to 60 minutes until apples have cooked tender. Sprinkle remaining bread and top with remaining cheese. Bake uncovered for 20 minutes until cheese is melted and browned.