Vegetarian Reuben

4 large slices of good rye bread
4 tbsp Dijon mustard
2 large ripe tomatoes, sliced into 8 rounds
1 cup sauerkraut, drained
4 tbsp Russian salad dressing
4 thin slices Swiss cheese, cut in half

Preheat the oven to 350.

Toast the rye bread and spread one side of each slice with mustard. Place the slices mustard side up in a single layer on a cookie sheet.

Layer each slice of rye with the following in order:
1 slice tomato, 1 slice Swiss cheese, 1/4 cup sauerkraut and 1 tablespoon Russian dressing.

Bake for 20 minutes or until sauerkraut is hot. Top each sandwich with a slice of tomato and a half-slice of cheese.

Bake for another 5 to 10 minutes or until the cheese is melted.

Servings: 4
Source: Claire's Corner Copia in New Haven Conn.