Open Faced Reuben Sandwiches
1 can, drained and chopped
shredded, low-fat, 8 oz
or salad dressing
Heat oven to 375℉ (190℃). Spread toast lightly with mustard; place on ungreased cookie sheet.
Mix sauerkraut, corned beef, cheese and mayonnaise. Spread about ⅓ 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.