Preheat oven to 350 degrees.

Lightly toast desired number of bread slices. Spread a layer of cream cheese on the bottom half of each sandwich. Using a fork, add as much sauerkraut as desired on top of the cream cheese, spreading loosely. Follow with corned beef, and top with Swiss cheese. (You be the judge as to how much of each to add). Place the lid on each sandwich, and wrap each with aluminum foil.

Place in oven on a baking sheet, and bake for about 20 minutes, or until sandwich is heated through and the cheeses are melted. Cut in half, and serve immediately. Open and spread with mustard, if desired.

-SIDE DISH-

SUNNY COLE SLAW*

1 lb. bag cole slaw
1 c. raisins
1/4 c. chopped onion
2/3 c. plain yogurt (not fat-free)
2 Tbsp. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. dill weed
salt and pepper to taste

Combine all ingredients, except cole slaw and raisins, in a small bowl. Mix well. Put the Cole slaw and raisins in a large bowl, and stir to mix in the raisins. Add the dressing ingredients. Toss well to coat all. Salt and pepper to taste. Refrigerate until ready to use.

*As with any cole slaw, this is best made an hour or two in advance to give the flavors a chance to mix.