No Kraut Open Faced Reuben Recipes

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OPEN-FACED REUBEN

Really the amounts are only a guideline, you may use as much as desired, my family loves them piled high, amounts are for one sandwich --- if desired you could toast 2 slices of bread and make it into a sandwich, use the largest slice of pumpernickle for this! --- see my recipe#188009

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6



Open-Faced Reuben image

Steps:

  • Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
  • Pile the meat on top of the bread, then the sauerkraut on top of the meat.
  • Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
  • Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
  • Set oven to broiler heat.
  • Broil for about 2-4 minutes or until the cheese has melted.
  • Serve warm with more dressing if desired.
  • Serve sandwich on a plate with knife and fork.

1 slice dark rye pumpernickel bread
1 tablespoon soft butter
1/4 lb shaved pastrami or 1/4 lb corned beef
2 -3 ounces sauerkraut, drained
thousand island dressing (use any amount desired) or Russian salad dressing (use any amount desired)
2 slices swiss cheese (can use mozzarealla but Swiss is better)

NO-KRAUT OPEN FACED REUBEN

This is a very tasty Reuben style sandwich for the kraut averse; and since it is broiled open faced very nice things happen to the cheese. Use enough cheese so that the slices cover most of the bread base. We like this with a potato or celery soup. For a really quick supper there is always the canned variety, but I recommend Creamless Celery Potato Soup #73194

Provided by Catte Nappe

Categories     Lunch/Snacks

Time 25m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 8



No-Kraut Open Faced Reuben image

Steps:

  • Mix dressing ingredients and set aside.
  • Place rye bread on a baking sheet. Spread with the very lightest amount of butter or margerine.
  • Place sliced corned beef on bread, and top with sliced swiss cheese.
  • Spread dressing over the top, stopping about 1/2 inch from the edge of the sandwich.
  • Broil until cheese melts and dressing bubbles.

Nutrition Facts : Calories 411.1, Fat 26.2, SaturatedFat 9.7, Cholesterol 86.4, Sodium 1087.2, Carbohydrate 22.5, Fiber 2, Sugar 3.2, Protein 20.9

4 slices rye bread
8 ounces sliced corned beef
4 -8 slices swiss cheese
1/3 cup mayonnaise
2 teaspoons prepared mustard
1 teaspoon horseradish
1/4 teaspoon Worcestershire sauce
1/2 teaspoon sweet pickle relish

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