Open Faced Reuben With Fresh Cabbage Recipes
OPEN-FACED REUBEN WITH FRESH CABBAGE
Get to the meat of a lunchtime classic with this Open-Faced Reuben with Fresh Cabbage recipe. An open-faced reuben means you have less bread to contend with-focus on the best part of the sandwich!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Melt butter in large skillet on medium heat. Add cabbage; cook 6 to 8 min. or until tender, stirring occasionally. Remove from skillet.
- Add bread slices to skillet; cook 1 to 2 min. on each side or until lightly toasted on both sides. Top with meat and cheese; cover. Cook 2 to 4 min. or until cheese is melted and sandwiches are heated through.
- Meanwhile, cook gravy in saucepan on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
- Transfer sandwiches to plates; top with cabbage. Drizzle with gravy just before serving.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 1100 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 2 g, Protein 20 g
OPEN-FACED REUBENS
Anyone who likes the distinctive taste of reuben sandwiches is sure to love these. Using coleslaw mix speeds up the preparation.-Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the coleslaw mix, onions, 1/4 cup mayonnaise, vinegar, salt and pepper. Cover and refrigerate until chilled., Meanwhile, combine mustard and remaining mayonnaise. Spread over one side of each slice of toast; top with a cheese slice, corned beef and another cheese slice. Place on foil-lined baking sheets. , Bake at 450° for 5-6 minutes or until cheese is melted. Top each with 1/4 cup coleslaw.
Nutrition Facts :
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.
OPEN-FACE REUBEN APPETIZER SANDWICHES
It's not often Reuben sandwich fans get an appetizer recipe created especially with them in mind! Here's one of our favorites.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Top each meat slice with cheese and coleslaw mix; drizzle with dressing.
- Roll up; cut each into 3 slices.
- Place 3 slices on each bread slice.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 4 g
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