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Open Faced Reuben Sandwiches

Open Faced Reuben Sandwiches

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Submitted by Torchling

YIELD

28 servings

PREP

5 min

COOK

10 min

READY

15 min

Ingredients

14 14
SLICES SLICES RYE BREAD
dark, toasted
16 16
OUNCES OZ SAUERKRAUT
1 can, drained and chopped *
5 144.5
OUNCES ML/G CORNED BEEF
finely chopped
2 473
CUPS ML SWISS CHEESE
shredded, low-fat, 8 oz
½ 118
CUP ML 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 83 40% 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?
Low Cholesterol, Trans-fat Free, Low Carb
 

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