Open Faced Reuben Sandwich

• For the Classic Russian dressing
• 1/4 cup mayonnaise
• 1 tablespoon chili sauce or 1 tablespoon ketchup
• 1 tablespoon green onion, finely chopped
• 1/2 teaspoon Worcestershire sauce
• For the Reuben
• 6 slices rye bread
• 1 lb corned beef, thinly sliced
• 1 1/2 cups sauerkraut, well drained
• 6 slices swiss cheese

1. DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
2. SANDWICH: Spread dressing on one side of each bread slice.
3. Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
4. Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
5. To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.

dressing, mayonnaise, chili sauce, green onion, worcestershire sauce, rye bread, beef, sauerkraut, swiss cheese

Taken from www.food.com/recipe/open-faced-reuben-sandwich-73199 (may not work)