Yield: 4 Servings
|4 larges||Slices of good rye bread|
|4 tablespoons||Dijon mustard|
|2 larges||Ripe tomatoes, sliced into 8|
|1 cup||Sauerkraut -- drained|
|4 tablespoons||Russian salad dressing|
|4 \N||Thin slices Swiss cheese cut in half|
Preheat the oven to 350. Toast the rye bread and spread one side of each slice with mustard. Place the slices mustard side up in a single layer on a cookie sheet. Layer each slice of rye with the following in order: 1 slice tomato, 1 slice Swiss cheese, ¼ cup sauerkraut and 1 tablespoon Russian dressing. Bake for 20 minutes or until sauerkraut is hot. Top each sandwich with a slice of tomato and a half-slice of cheese. Bake for another 5 to 10 minutes or until the cheese is melted.
Recipe By : Claire's Corner Copia in New Haven Conn.