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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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!