4 slices (1 oz. ea.) Swiss cheese
6 slices rye bread
1 can (12 oz.) corned beef
1/2 c. sauerkraut, drained
3/4 c. Thousand Island dressing
1 tbsp. dijon mustard
1/4 c. water

Preheat oven to 350 degrees.

Lightly grease an 8 or 9 inch square baking dish. Spread mustard evenly on one side of each bread slice. Stack slices and cut into 1 inch squares. Scatter evenly over bottom of prepared dish. Crumble corned beef over bread. In a separate bowl, mix sauerkraut, dressing and water. Spoon mixture over corned beef.

Bake uncovered for 30 minutes. Remove from oven, place cheese on top to cover. Return to oven until cheese is melted. Let stand uncovered for 5 minutes. Makes 4 servings.