- Preheat oven to 350°F.
- Divide corned beef equally into 8 mounds in small oiled baking dish; top evenly with shredded cheese.
- Cover loosely with foil and bake for 15 minutes or until corned beef is warm and cheese is melted.
- Spread mustard evenly on rolls; top each with warm corned beef and cheese.
- Close sandwiches with top halves of rolls; serve warm.
Calories 334, Carbohydrates 42g, Cholesterol 45mg, Fat 9g, Fat Calories 78, Fiber 2g, Protein 21g, Saturated Fat 5g, Sodium 1088mg. Daily Values: Calcium 161.84mg 16%, Phos 72.32mg 7%, Zinc 0.44mg 3%, Panto 0.06mg 1%, Biotin 0.42mcg 140%, Iodine 5.44mcg 4%, Magnesium 3.96mg 1%, Iron 4.24mg 24%, Vitamin B6 1%, Vitamin B12 2%, Vitamin D 1%, Vit E-a-Toco 0%, Vitamin A 3%. Percent Daily Values are based on a 2,000 calorie diet.