14 slices dark rye bread, toasted
Prepared mustard
2 (3 oz.) pkgs. sliced corned beef, snipped fine
2 c. shredded pizza or Swiss cheese (about 8 oz.)
1/2 c. salad dressing
2 cans sauerkraut

Heat oven to 375 degrees. Spread toast lightly with mustard; place on ungreased baking sheet. Cut through sauerkraut with scissors. Stir in corned beef, cheese and salad dressing.

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 in halves. Serves 6 to 7.