7 slices dark rye bread, toasted
Prepared mustard
1 can (8 oz.) sauerkraut, drained
1 pkg. (2.5 oz.) sliced corned beef, finely snipped
1 c. shredded Mozzarella or Swiss cheese (about 4 oz.)
1/4 c. mayonnaise or salad dressing

Heat oven to 375 degrees. Spread toast lightly with mustard; place on uncooked cookie sheet. Cut through sauerkraut with scissors. Stir in corned beef, cheese and mayonnaise. Spread about 1/3 cup sauerkraut mixture onto each slice of toast. Bake until sauerkraut mixture is hot and cheese is melted, about 10 minutes. Cut sandwiches into halves, if desired. 7 servings.