---------- Recipe via Meal-Master (tm) v8.02

     Title: OPEN FACED REUBEN SANDWICHES
Categories: Appetizers
     Yield: 28 servings

    14 sl Dark rye bread, toasted
          Prepared mustard
     1 cn 16 oz sauerkraut,drained
          -and chopped
     5 oz Sliced corned beef, finely
          -chopped
     2 c  Shredded lofat swiss cheese
          (8 oz)
   1/2 c  Lofat mayonaisse or salad
          -dressing

 1.  Heat oven to 375F. Spread toast lightly with mustard; place on
 ungreased cookie sheet.

 2.  Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3
 cup sauerkraut mixture on each toast slice.

 3.  Bake about 10 minutes or until sauerkraut mixture is hot and cheese is
 melted. Cut sandwiches in halves.

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