4 lg Slices of good rye bread
4 tb Dijon mustard
2 lg Ripe tomatoes, sliced into 8
Rounds
1 c  Sauerkraut -- drained
4 tb 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.

Claires Corner Copia in New Haven Conn.