Open faced reuben sandwiches
Yield: 28 Servings
Ingredients:
- 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
Instructions:
-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.
