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Open Faced Reuben Sandwiches

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Open Faced Reuben Sandwiches

 

Yield

28 servings

Prep

5 min

Cook

10 min

Ready

15 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
14 slices rye bread
dark, toasted
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prepared mustard
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16 ounces sauerkraut
1 can, drained and chopped
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5 ounces corned beef
finely chopped
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2 cups swiss cheese
shredded, low-fat, 8 oz
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½ cup mayonnaise, light
or salad dressing
* Camera

Ingredients

Amount Measure Ingredient Features
14 slices rye bread
dark, toasted
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1 x prepared mustard
* Camera
16 oz sauerkraut
1 can, drained and chopped
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144.5 ml/g corned beef
finely chopped
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473 ml swiss cheese
shredded, low-fat, 8 oz
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118 ml mayonnaise, light
or salad dressing
* Camera

Directions

Heat oven to 375℉ (190℃). Spread toast lightly with mustard; place on ungreased cookie sheet.

Mix sauerkraut, corned beef, cheese and mayonnaise. Spread about ⅓ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 8340% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 179mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 0%
Calcium 7% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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