3 tbsp. sour cream
2 tbsp. Dijon spicy brown mustard
24 slices rye bread
1/4 lb. pastrami, thinly sliced & trimmed of fat
1 (8 oz.) can sauerkraut, drained
1/2 lb. Swiss cheese, sliced

Preheat broiler. In a small bowl, combine the sour cream and mustard. Spread the mixture thinly on each slice of bread. Top with the pastrami, sauerkraut and cheese. Put the slices on a baking sheet and broil 4 inches from the heat for 3 minutes or until the cheese is bubbly.