Provided by Linda George (1990)
1 Tbs dijon mustard
4 slices of rye bread
1 12 ounce can of corned beef
1 pound of sauerkraut, drained
1 can of condensed tomato soup (undiluted)
1/4 cup of water
3 tbs pickle relish
4 slices of swiss cheese cut into 1/2" pieces
Grease 8 or 9 inch baking dish. Spread mustard evenly on one side of each slice of rye bread, and then cut into 1/2" squares. There should be about 3 1/2 cups. Scatter over the bottom of the baking dish. Cover with the corned beef. In large mixing bowl, mix sauerkraut, tomato soup, water, and relish until well blended. Spoon over corn beef, and lightly cover with wax paper. Microwave on high 6-8 minutes, rotating the dish 1/2 turn twice until very hot. Place cheese on top, and microwave on high for 1 minute. Let stand for 5 minutes, and then serve.
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