Open Faced Reuben Sandwiches
Yield
28 servingsPrep
5 minCook
10 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | slices |
rye bread
dark, toasted |
|
| 1 | x |
prepared mustard
|
*
|
| 16 | oz |
sauerkraut
1 can, drained and chopped |
*
|
| 144.5 | ml/g |
corned beef
finely chopped |
|
| 473 | ml |
swiss cheese
shredded, low-fat, 8 oz |
|
| 118 | 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.
