Serves: 16
Total Calories: 132
On each slice of bread, place 1 tablespoon of the shredded cheese and a scant tablespoon of the sauerkraut. Top with folded slices of meat. Cover with foil and refrigerate up to 4 hours.
In a small bowl, stir together mayonnaise and mustard. Cover and chill.
Just before serving, place as many sandwiches as you wish on a baking sheet. Bake in a preheated 400° oven 5 to 7 minutes just until cheese begins to melt.
Garnish and transfer to a serving tray. Serve hot or warm with the mayonnaise sauce.
This Open-Face Reubens recipe is from the Tasty Tidbits Cookbook. Download this Cookbook today.
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