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.