Open-Faced Reuben Sandwiches

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Open-Faced Reuben Sandwiches

Foodgeek:

Jim Weller

Rating:

Servings:

2 servings

Prep. Time:

Total Time:

Ingredients:

4 slices dark rye bread, toasted
Butter
Hot mustard
2-1/2 tbsp. sauerkraut, drained
2 oz. sliced corned beef
2 oz. shredded Swiss cheese

Directions:

Heat oven to 375°F. Spread toast lightly with butter and mustard; place on an ungreased cookie sheet. Add sauerkraut, corned beef and cheese. Bake until sauerkraut is hot and cheese is melted. Cut sandwiches in halves.

Comments from Jim Weller :

Variation of an old classic.

User Reviews:

0 user reviews. Add your review of this recipe.

Open-Faced Reuben Sandwiches

Foodgeek:

Rating:

Servings:

2 servings

Prep. Time:

Total Time:

Ingredients:

4 slices dark rye bread, toasted Butter Hot mustard 2-1/2 tbsp. sauerkraut, drained 2 oz. sliced corned beef 2 oz. shredded Swiss cheese

Directions:

Heat oven to 375°F. Spread toast lightly with butter and mustard; place on an ungreased cookie sheet. Add sauerkraut, corned beef and cheese. Bake until sauerkraut is hot and cheese is melted. Cut sandwiches in halves.

Comments from Jim Weller :

Variation of an old classic.

User Reviews:

0 user reviews. Add your review of this recipe.

4 slices dark rye bread, toasted
Butter
Hot mustard
2-1/2 tbsp. sauerkraut, drained
2 oz. sliced corned beef
2 oz. shredded Swiss cheese