Reuben Puffs
Yields 8 servings
2 cups sauerkraut 3 tablespoons mustard
8 oz Swiss Cheese, cut in 4 pieces ½ teaspoon ground pepper
1 medium onion, quartered 8 rye bread slices
¾ cup Blue Plate Mayonnaise 1 pound corned beef, thinly sliced
Rinse and drain sauerkraut. Press between layers of paper towels to remove excess moisture. Set aside. Process cheese and onion in a food processor til finely chopped; add mayonnaise, 1 tablespoon mustard and pepper, and process til blended. Add sauerkraut and pulse 2 to 3 times. Spread remaining 2 tablespoons mustard evenly on 1 side of each bread slice. Top with corned beef and spread with cheese mixture. Place on a baking sheet. Broil 8 inches from heat 6 to 8 minutes or til puffs and lightly browned. Serve immediately.
