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
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.
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
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
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