> > Open Faced Rueben Sandwiches

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If you have left over corned beef from your St. Patrick's Day meal, these Ruben Sandwiches make a quick and tasty dinner. I like to buy mini-party ryes which are often used in appetizer recipes. I find that these small sized breads are also a fun size to serve for dinner, especially for kids who like smaller servings, or adults who are trying to control their portion sizes!

Open Faced Rueben Sandwiches

(Prep Time: 5 minutes. Cooking Time: 5-10 minutes

1 (16 ounce) can sauerkraut or 2 cups finely chopped leftover
boiled cabbage
1/3 cup thousand island salad dressing
1 ½ - 2 cups shredded corned beef
Rye bread or cocktail party ryes
1 ½ 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

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