Open-faced Reuben Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Cyberealm | 28 | Servings |
INGREDIENTS
| 14 | Dark rye bread, toasted | |
| Prepared mustard | ||
| 1 | 16 oz sauerkraut, drained | |
| and chopped | ||
| 5 | oz | Sliced corned beef, finely |
| chopped | ||
| 2 | c | Shredded lofat swiss cheese |
| 8 oz | ||
| 1/2 | c | Lofat mayonaisse or salad |
| dressing |
INSTRUCTIONS
Heat oven to 375F. Spread toast lightly with mustard; place on ungreased cookie sheet. Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3 cup sauerkraut mixture on each toast slice. Bake about 10 minutes or until sauerkraut mixture is hot and cheese is melted. Cut sandwiches in halves. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 2.7mg
Sodium: 89.1mg
Potassium: 39mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.1g