Rye melba toast rounds are topped with thinly sliced corned beef, a dab of sauerkraut, a Swiss cheese and mustard mixture, sprinkled with caraway seed and baked until hot and melty.

Open Faced Reubens

1 (6-ounce) box rye melba toast rounds
1/4 pound thinly sliced cooked corned beef, cut into 1/2-inch squares
1 (8-ounce) can sauerkraut, rinsed, drained, and chopped
1 cup (4 ounces) finely shredded Wisconsin Swiss cheese
2 teaspoons prepared mustard
Caraway seed

1. Arrange toast rounds on baking sheets. Top each with one beef square and 1 teaspoon sauerkraut.
2. Combine cheese and mustard; spoon about 1 teaspoon on top of sauerkraut. Sprinkle with caraway.
3. Bake in a 350°F (175°C) oven about 5 minutes or until cheese is melted.

Makes 48 servings.

Microwave Directions: Arrange 8 toast rounds around edge and 2 rounds in the center of a microwave-safe dinner plate lined with a paper towel. Top as directed above. Microwave uncovered, on medium power for 1 to 2 minutes or until cheese is melted, turning plate once. Repeat with remaining ingredients.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.