---------- Recipe via Meal-Master (tm) v8.02
 
      Title: OPEN FACED REUBEN SANDWICHES
 Categories: Appetizers
      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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