Open-Faced Reuben Sandwiches

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#19133

Whip up a batch of open-faced Reubens and watch them disappear faster than your willingness to share. It's rye, it's tangy, it's cheesy goodness, no secrets here.

serves/makes:

ready in:
under 30 minutes

ingredients

14 slices dark or marble rye bread, toasted
prepared mustard
1 can (16 ounce size) sauerkraut, drained and chopped
5 ounces sliced corned beef, finely chopped
2 cups shredded Swiss cheese
1/2 cup mayonnaise or salad dressing

directions

Heat oven to 375 degrees F. Spread toast lightly with mustard; place on ungreased cookie sheet.

Mix sauerkraut, corned beef, cheese and mayonnaise.

Spread about 1/3 cup sauerkraut mixture on each toast slice.

Bake about 10 minutes or until sauerkraut mixture is hot and cheese is melted. Cut sandwiches in halves.

added by

dancersrecipes

nutrition data

Nutritional data has not been calculated yet.

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