Title: Open Faced Reuben Sandwiches
Categories: Appetizer
Yield: 28 Servings

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.

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