Open-Face Reuben Sandwiches - cooking recipe

Ingredients

7 slices dark rye bread, toasted
prepared mustard
1 (8 oz.) can sauerkraut, drained
1/4 c. mayonnaise
1 (2.5 oz.) pkg. sliced corned beef, finely snipped
1 c. shredded Mozzarella or Swiss cheese

Preparation

Heat oven to
375\u00b0.
Spread
toast lightly with mustard and place on
ungreased
cookie sheet.\tCut through sauerkraut with scissors.
Stir
in
corned
beef, cheese and mayonnaise. Spread about 1/3 cup
mixture
on\teach
slice of toast.
Bake until sauerkraut mixture is hot and cheese is melted, about 10 minutes. Cut sandwiches in half.
May do in microwave oven.