Reuben Salad Sandwiches - cooking recipe

Ingredients

1 (12 ounce) can hormel corned beef
1 (14 1/2 ounce) can sauerkraut, drained well
1/2 cup thousand island dressing or 1/2 cup Russian salad dressing
1 tablespoon bacon bits
4 slices swiss cheese
1 tablespoon imitation bacon bits
1/2 teaspoon pepper
8 slices rye bread

Preparation

Preheat oven to 350 degrees.
Toast 4 of the slices of the rye bread.
While bread is toasting, combine corned beef, sauerkraut, dressing, pepper and bacon bits, mixing well.
Spread the mixture on the 4 toasted pieces of rye and top each with a slice of swiss.
Bake for 10 minutes or until the cheese is melted.
While these are baking, toast the other 4 slices of bread.
Remove slices from oven and top with remaining toasted slices.