Open-Faced Mini Reubens

I made these recently for a weekend snack, they are very good! You can adjust all amounts to taste. Purchase the small long loaves of rye bread for this.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 2⁄3 cup sauerkraut, well drained (squeeze out any excess moisture with hands)
• 2⁄3 cup mayonnaise
• 12 -14  ounces  thinly sliced corned beef, chopped
• 1  cup  shredded swiss cheese
• 6  tablespoons chili sauce
•  black pepper
•  salt (optional)
• 1  teaspoon  fresh minced garlic (optional)
• 6 -8  slices  rye bread (use small slices of rye bread)
•  softened butter

Directions

1. Heat oven to 350 degrees.
2. In a bowl combine all ingredients except the bread.
3. Spread softened butter onto each slice of bread, then spoon about 3-4 tablespoons on top, then spread the mixture out on the bread (you can use as much of the sauerkraut mixture as desired).
4. Set oven to 350°F.
5. Place the bread slices onto a baking sheet.
6. Bake for about 8-10 minutes or until the cheese is melted and the filling is hot.
7. These are best served warm.