Open-Faced Reuben Sandwiches

• 4 slices dark rye bread, toasted
• Butter
• Hot mustard
• 2-1/2 tbsp. sauerkraut, drained
• 2 oz. sliced corned beef
• 2 oz. shredded Swiss cheese

1. Heat oven to 375F.
2. Spread toast lightly with butter and mustard; place on an ungreased cookie sheet.
3. Add sauerkraut, corned beef and cheese.
4. Bake until sauerkraut is hot and cheese is melted.
5. Cut sandwiches in halves.

dark rye bread, butter, mustard, sauerkraut, beef, swiss cheese

Taken from www.foodgeeks.com/recipes/4029 (may not work)