Prep 10 mins
Cook 10 mins
Open faced sandwich
- 1 (12 ounce) can corned beef
- 1⁄4 cup Russian salad dressing
- 1 cup sauerkraut, drained
- 1 tablespoon onion, chopped
- 6 slices swiss cheese
- 6 slices rye bread
- Break up corned beef in bowl, blend in Russian dressing, sauerkraut, and onion.
- Spread thickly on 6 slices buttered rye bread.
- Broil on cookie sheet 3 minutes.
- Top each sandwich with a slice of Swiss cheese.
- Broil to melt cheese.