Recipe for Open-Faced Reuben Sandwiches

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Yield:

28 Servings

Ingredients:

Amount	Ingredient
14 slc	Dark rye bread, toasted
	Prepared mustard
1 can	16 oz sauerkraut,drained and chopped
5 oz	Sliced corned beef, finely chopped
2 cup	Shredded lofat swiss cheese
	(8 oz)

Instructions:

Instructions: 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 1/3 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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