Open Faced Reubens Food

OPEN-FACED REUBENS

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.

OPEN FACED REUBEN SANDWICH

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

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 HAM REUBEN SANDWICHES

Steps:

• Preheat broiler, with rack set 4 inches from heat source. Lay bread on a broilerproof baking sheet; broil just until toasted, 1 to 2 minutes. Remove baking sheet from oven (leave broiler on).
• Turn bread over; layer with ham, cabbage, and then Swiss cheese. Broil until cheese is golden, 4 to 6 minutes.
• Meanwhile, in a small bowl, combine mayonnaise and ketchup; season with salt and pepper. Serve with Reuben sandwiches.

OPEN-FACE REUBEN APPETIZER SANDWICHES

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.

NO-KRAUT OPEN FACED REUBEN

Steps:

• Mix dressing ingredients and set aside.
• Place rye bread on a baking sheet. Spread with the very lightest amount of butter or margerine.
• Place sliced corned beef on bread, and top with sliced swiss cheese.
• Spread dressing over the top, stopping about 1/2 inch from the edge of the sandwich.
• Broil until cheese melts and dressing bubbles.

OPEN-FACED REUBEN WITH FRESH CABBAGE

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.

OPEN-FACED MINI REUBENS

Steps:

• Heat oven to 350 degrees.
• In a bowl combine all ingredients except the bread.
• Spread softened butter onto each slice of bread, then spoon about 3-4 tablespoons on top, then spread the mixture out on the bread (you can use as much of the sauerkraut mixture as desired).
• Set oven to 350°F.
• Place the bread slices onto a baking sheet.
• Bake for about 8-10 minutes or until the cheese is melted and the filling is hot.
• These are best served warm.