2 cups (8 oz.) sliced fresh mushrooms
1 cup thinly sliced onion, separated into rings
2 cups sauerkraut, rinsed, well-drained
8 slices pumpernickel rye bread
3 Tbsp. sweet hot mustard
4 (1 oz.) slices Swiss cheese
1. Spray 10-inch nonstick skillet with nonstick cooking spray. Add mushrooms and sliced onion; cook and stir over medium-high heat 4 to 6 minutes or until mushrooms are tender and onions are slightly browned.
2. Reduce heat to low; add sauerkraut. Cook 3 to 4 minutes
or until sauerkraut is thoroughly heated, stirring occasionally.
3. Place bread slices on ungreased cookie sheet. Broil 4 to 6
inches from heat for 1 to 2 minutes or until bread is toasted
on one side.
4. Spread mustard on toasted side of 4 bread slices; top each with 1/4 of the sauerkraut mixture, 1 slice cheese and bread slice, toasted side down, return sandwiches to cookie sheet.
5. Broil an additional 1 to 2 minutes on each side or until bread is crisp and cheese is melted.
Makes 4 sandwiches.
