Reuben Salad Sandwiches

• 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

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

hormel corned beef, sauerkraut, salad dressing, bacon bits, swiss cheese, bacon bits, pepper, rye bread

Taken from www.food.com/recipe/reuben-salad-sandwiches-100105 (may not work)