| Open-Faced Reuben Sandwiches
14 slices of Dark rye bread, toasted
Prepared mustard
one 16 ounce can of sauerkraut, drained
5 ounces Sliced corned beef, finely
2 cups of shredded low fat Swiss cheese, 8 ounces
1/2 cup of low fat mayonnaise or salad |
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Heat oven to 375ºF. 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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