Open Faced Reuben Sandwiches Recipe

Open Faced Reuben Sandwiches Recipe

Yield: 28 Servings
Recipe by luhu.jp

Ingredients:
14 slice: Dark rye bread, toasted
Prepared mustard,
1 can: 16 oz sauerkraut, drained and chopped
5 ounce: Sliced corned beef, finely chopped
2 cup: Shredded lofat swiss cheese,
, 8 oz
1/2 cup: Lofat mayonaisse or salad dressing,

Directions:

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.


Source from luhu.jp