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Open-Faced Reubens Recipe

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Anyone who likes the distinctive taste of reuben sandwiches is sure to love these. Using coleslaw mix speeds up the preparation.—Mary Ann Dell, Phoenixville, Pennsylvania

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Open-Faced Reubens Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

15 5 20

Ingredients

2-1/2 cups coleslaw mix
8 green onions, sliced
1/2 cup mayonnaise, divided
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Dijon mustard
8 slices rye bread, lightly toasted
16 slices Swiss cheese
1 pound thinly sliced deli corned beef

Directions

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. Yield: 8 servings.

Originally published as Open-Faced Reubens in Country Woman July/August 2005, p37

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