8 slices pumpernickel bread
3 1/2 ounces Swiss cheese
8 thin slices deli montreal style corned beef
8 ounces sauerkraut — drained
1/4 cup sour cream
1/4 cup ketchup
Cut off bread crusts leaving a 3 x 4 1/2 inch rectangle of bread. If there’s a hole, patch with a small piece of bread and roll bread rectangle flat with a rolling pin. Cut swiss cheese into 1/2 inch high x 1/2 inch wide x 3 inch long sticks. Spread each piece of bread lightly with mustard.
Fold a piece of corned beef to fit bread leaving 1/2 inch border along one short side exposed. Place 1 tablespoon of sauerkraut along one short end of each piece. Top with a stick of swiss. Roll up from the end with the fillings.
Squeeze tightly to close. Place on a lightly greased cookie sheet, seam side down, and bake for 15 to 18 minutes at 375F degrees until the cheese just starts to melt out of the ends. While they are baking, mix the sour cream and ketchup together.
Serve sauce with the warm swirls.