---------- 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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