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Open Faced Reuben Sandwiches

 
Open Faced Reuben Sandwiches
528

Yield

28

servings

Prep

5

min

Cook

10

min

Ready

15

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

14 slices rye bread
dark, toasted
1 x prepared mustard
*
16 oz 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.

 

* not incl. in nutrient facts

Reviews

+4

over 7 years

I also made this open face sandwich with my German beer rye bead, melted Swiss cheese, sauerkraut with corned beef, and the sandwich was delicious, my husband loved them very much, great recipe.

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Comments

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?

 

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