Rosemary's Ham Reubens Recipe

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I never cared much for pork products when I was young because that's all we ever seemed to eat on our farm. Now I love ham—the leftovers are versatile and make delicious recipes.

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Rosemary's Ham Reubens Recipe
  • Prep/Total Time: 15 min.
  • Yield: 4-8 Servings
    •
10 5 15

Ingredients

  • 8 ounces fully cooked ham, julienned
  • 8 ounces Swiss cheese, julienned
  • 3/4 cup mayonnaise
  • 1 can (8 ounces) sauerkraut, drained
  • 1 teaspoon caraway seeds
  • 8 slices rye bread
  • Dijon mustard, optional

Directions

  • In a bowl, combine the ham, cheese, mayonnaise, sauerkraut and caraway.
  • Lightly toast the bread. Spread mustard on toast if desired; top with filling. Place on a baking sheet; broil 6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 4-8 servings.

Originally published as Rosemary's Ham Reubens in Country Pork , p24

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