Open-Faced Mini Reubens

• 23 cup sauerkraut, well drained (squeeze out any excess moisture with hands)
• 23 cup mayonnaise
• 12 -14 ounces thinly sliced corned beef, chopped
• 1 cup shredded swiss cheese
• 6 tablespoons chili sauce
• black pepper
• salt (optional)
• 1 teaspoon fresh minced garlic (optional)
• 6 -8 slices rye bread (use small slices of rye bread)
• softened butter

1. Heat oven to 350 degrees.
2. In a bowl combine all ingredients except the bread.
3. Spread softened butter onto each slice of bread, then spoon about 3-4 tablespoons on top, then spread the mixture out on the bread (you can use as much of the sauerkraut mixture as desired).
4. Set oven to 350F.
5. Place the bread slices onto a baking sheet.
6. Bake for about 8-10 minutes or until the cheese is melted and the filling is hot.
7. These are best served warm.

sauerkraut, mayonnaise, beef, swiss cheese, chili sauce, black pepper, salt, garlic, rye bread, butter

Taken from www.food.com/recipe/open-faced-mini-reubens-204822 (may not work)