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.