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Open Faced Reuben Sandwiches




Source of Recipe


Internet


List of Ingredients




14 slices dark rye bread, toasted
prepared mustard
1 can 16 ozs. sauerkraut, drained and chopped
5 ozs. sliced corned beef, finely chopped
2 cups. shredded lowfat Swiss cheese, (8 oz)
1/2 cup lowfat mayonnaise or salad dressing


Recipe



Heat oven to 375 degrees.

Spread toast lightly with mustard; place on ungreased cookie sheet.Mix sauerkraut, corned beef, cheese and mayonnaise. Spread about 1/3 cup sauerkraut mixture on each toast slice. Bake about 10 minutes or until sauerkraut mixture is hot and cheese is melted. Cut sandwiches in halves.

Makes 28 appetizers