Ingredients
20 slices cocktail rye, lightly toasted
1 ½ tablespoons creamy Russian dressing
10 slices tongue or corned beef
5 tablespoons sauerkraut, drained
5 slices Muenster or Swiss cheese, cut in half
1 ½ tablespoons butter or margarine, melted
Directions
Spread 10 slices of bread each with about ½ teaspoon Russian dressing. Place a folded piece of tongue or corned beef on bread. Add ½ tablespoon sauerkraut and a folded half slice of cheese to each sandwich. Cover with remaining bread slices and brush outside of bread slices with butter or margarine.
Preheat toaster overn at 350 for at least 2 minutes. Bake sandwiches for 5 to 7 minutes. Serve warm with beer. Makes 10 cocktail sandwiches.