Open Faced Reuben Sandwiches

     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.


Yield: 28 Servings