Recipe - Open-Faced Reuben Sandwiches

14 sl Dark rye bread, toasted
Prepared mustard
1 cn 16 ounce sauerkraut,drained
and chopped
5 ounce Sliced corned beef, finely
chopped
2 cup Shredded lofat swiss cheese
(8 oz)
One half cup 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip