Open Faced Reuben Sandwiches
670
Ingredients
| 14 | slices |
rye bread
dark, toasted |
|
|
prepared mustard
|
* | ||
| 16 | ounces |
sauerkraut
1 can, drained and chopped |
* |
| 5 | ounces |
corned beef
finely chopped |
|
| 2 | cups |
swiss cheese
shredded, low-fat, 8 oz |
|
| ½ | cup |
mayonnaise, light
or salad dressing |
* |
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.
Nutrition Facts
Serving Size 29g (1.0 oz)Amount per Serving
Calories 8340% of calories 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?
