Open-Faced Reuben Sandwiches

Time

Yield

2 servings

Ingredients

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

Instructions

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.

Author's Comments

Variation of an old classic.

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