14 slices dark rye, toasted
Prepared mustard
1 (16 oz.) can sauerkraut, drained
2 pkgs. (3 oz. each) sliced corn beef, finely snipped
2 c. shredded pizza or Swiss cheese
1/2 c. mayonnaise or salad dressing

Heat oven to 375 degrees. Spread toast lightly with mustard; place on ungreased baking sheet. Cut through sauerkraut with scissors. Stir in corn beef, cheese and mayonnaise. Spread about 1/3 cup of mixture on each slice of toast. Bake until sauerkraut mixture is hot and cheese is melted.