Ingredients

24 slices cocktail size pumpernickel Bread

1/2 cup mayo

2 Tbsp. ketchup

2 Tbsp. sweet pickle relish

1 Tbsp. dijon mustard

8-oz thinly sliced corned beef

1 cup sauerkraut

8 oz thinly sliced swiss cheese, cut into 2-inch squares

Preparation

  1. Preheat oven to 375 degrees.

  2. Place bread on baking sheet and toast in oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes.

  3. In a small bowl stir together Mayo, ketchup, relish and dijon until well combined.

  4. Spread each slice of bread with a thin layer of the mayo mixture. Divide the corned beef among the bread, and top each with 2 tsp. sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.