Open Faced Reuben With Fresh Cabbage Recipes

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OPEN-FACED REUBEN



Open-Faced Reuben image

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

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)

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 FACED REUBEN SANDWICH



Open Faced Reuben Sandwich image

I love Reubens and this one is really good! To make a Rachel sandwich, substitute thinly sliced turkey for the corned beef.

Provided by keen5

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup mayonnaise
1 tablespoon chili sauce or 1 tablespoon ketchup
1 tablespoon green onion, finely chopped
1/2 teaspoon Worcestershire sauce
6 slices rye bread
1 lb corned beef, thinly sliced
1 1/2 cups sauerkraut, well drained
6 slices swiss cheese

Steps:

  • DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
  • SANDWICH: Spread dressing on one side of each bread slice.
  • Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
  • Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
  • To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.

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