Open Faced Rueben Sandwiches

Open Faced Rueben Sandwiches

1 (16 ounce) can sauerkraut or 2 cups finely chopped leftover
boiled cabbage
1/3 cup thousand island salad dressing
1 1/2 - 2 cups shredded corned beef
Rye bread
1 1/2 cups shredded mozzarella cheese

  1. If using canned sauerkraut, rinse and drain well. In a small bowl, combine sauerkraut or cabbage with the salad dressing.

  2. Place rye bread on a cookie sheet. Broil for approximately 1 minute or until lightly toasted. Remove from oven and turn bread over.

  3. Top each bread slice first with sauerkraut mixture then with corned beef.

  4. Broil for an additional 3 minutes or until hot. Remove cookie sheet from oven and sprinkle cheese on top of each bread slice. Broil an additional 1-2 minutes or until cheese is melted.

Serves 4-6