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OPEN-FACE REUBENS

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

Heat oven to 375 degrees. Spread toast lightly with mustard;
place on ungreased cookie sheet. Cut through sauerkraut with
scissors. Stir in corned beef, cheese and mayonnaise. Spread
about 1/3 cup sauerkraut mixture onto each slice of toast.
Bake until sauerkraut mixture is hot and cheese is melted,
about 10 minutes. Cut sandwiches into halves if desired.

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