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Yield: 28 servings
| 14 | sl | Dark rye bread, toasted |
| | | Prepared mustard |
| 1 | can | 16 oz sauerkraut,drained |
| 5 | oz | Sliced corned beef, finely |
| 2 | cups | Shredded lofat swiss cheese |
| | | (8 oz) |
| ½ | cups | Lofat mayonaisse or salad |
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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.
Your Open Faced Reuben Sandwiches is ready. Bon appetit!
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