Open Faced Reuben Sandwiches

Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

14 sl Dark rye bread, toasted

Prepared mustard 1 cn 16 oz sauerkraut, drained and chopped

5 oz Sliced corned beef, finely chopped

2 c Shredded lofat swiss cheese

(8 oz) 1/2 c 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 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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