OPEN FACED REUBEN SANDWICH
I love Reubens and this one is really good! To make a Rachel sandwich, substitute thinly sliced turkey for the corned beef.
Provided by keen5
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
- SANDWICH: Spread dressing on one side of each bread slice.
- Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
- Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
- To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.
OPEN-FACED REUBEN
Really the amounts are only a guideline, you may use as much as desired, my family loves them piled high, amounts are for one sandwich --- if desired you could toast 2 slices of bread and make it into a sandwich, use the largest slice of pumpernickle for this! --- see my recipe#188009
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 8m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
- Pile the meat on top of the bread, then the sauerkraut on top of the meat.
- Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
- Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
- Set oven to broiler heat.
- Broil for about 2-4 minutes or until the cheese has melted.
- Serve warm with more dressing if desired.
- Serve sandwich on a plate with knife and fork.
OPEN-FACE REUBEN APPETIZER SANDWICHES
It's not often Reuben sandwich fans get an appetizer recipe created especially with them in mind! Here's one of our favorites.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Top each meat slice with cheese and coleslaw mix; drizzle with dressing.
- Roll up; cut each into 3 slices.
- Place 3 slices on each bread slice.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 4 g
OPEN-FACED REUBEN WITH FRESH CABBAGE
Get to the meat of a lunchtime classic with this Open-Faced Reuben with Fresh Cabbage recipe. An open-faced reuben means you have less bread to contend with-focus on the best part of the sandwich!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Melt butter in large skillet on medium heat. Add cabbage; cook 6 to 8 min. or until tender, stirring occasionally. Remove from skillet.
- Add bread slices to skillet; cook 1 to 2 min. on each side or until lightly toasted on both sides. Top with meat and cheese; cover. Cook 2 to 4 min. or until cheese is melted and sandwiches are heated through.
- Meanwhile, cook gravy in saucepan on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
- Transfer sandwiches to plates; top with cabbage. Drizzle with gravy just before serving.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 1100 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 2 g, Protein 20 g
OPEN-FACED REUBENS
Anyone who likes the distinctive taste of reuben sandwiches is sure to love these. Using coleslaw mix speeds up the preparation.-Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the coleslaw mix, onions, 1/4 cup mayonnaise, vinegar, salt and pepper. Cover and refrigerate until chilled., Meanwhile, combine mustard and remaining mayonnaise. Spread over one side of each slice of toast; top with a cheese slice, corned beef and another cheese slice. Place on foil-lined baking sheets. , Bake at 450° for 5-6 minutes or until cheese is melted. Top each with 1/4 cup coleslaw.
Nutrition Facts :
REUBEN SANDWICH
Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.
Provided by Arthur Schwartz
Categories Sandwich Beef Cheese
Yield Makes 1
Number Of Ingredients 6
Steps:
- Butter each slice of bread evenly to the edges on one side.
- Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
- Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
- Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
- Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
- Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
- Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
- Serve immediately.
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OPEN-FACED REUBEN SANDWICHES RECIPE - DAVID BURKE | …
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- In a large bowl, toss the shredded cabbage with the salt and sugar. Using your hands, crush and squeeze the cabbage to release the liquid. Let the cabbage stand for 10 minutes, crushing and squeezing until very soupy. Transfer the cabbage to a colander. Rinse briefly with cold water and squeeze out as much liquid as possible; you should have about 1 cup of cabbage. Transfer the cabbage to a medium bowl and add the vinegar, red and yellow peppers, onion, scallions, poppy seeds and 1/2 tablespoon of the mustard. Season the slaw with pepper.
- Preheat a broiler. In a small bowl, combine the remaining 1 tablespoon of Dijon mustard with 1 tablespoon of the olive oil. Brush the pastrami slices with the mustard-oil mixture and the bread with the remaining 1 tablespoon of olive oil. Transfer the bread to a baking sheet and toast under the broiler, turning, until golden, about 3 minutes. Top the toasted bread with the Swiss cheese and the pastrami. Broil just until the cheese is melted and the pastrami is warmed through, about 2 minutes. Transfer the open-face sandwiches to plates, garnish with the cabbage slaw and serve immediately.
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