Open Faced Reuben Sandwich |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love Reubens and this one is really good! To make a Rachel sandwich, substitute thinly sliced turkey for the corned beef. Ingredients:
1/4 cup mayonnaise |
1 tablespoon chili sauce or 1 tablespoon ketchup |
1 tablespoon green onion, finely chopped |
1/2 teaspoon worcestershire sauce |
6 slices rye bread |
1 lb corned beef, thinly sliced |
1 1/2 cups sauerkraut, well drained |
6 slices swiss cheese |
Directions:
1. DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
2. SANDWICH: Spread dressing on one side of each bread slice.
3. Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
4. 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.
5. To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.
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