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Open-Faced Reubens Recipe
Open-Faced Reubens Recipe photo by Taste of Home

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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 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


  1. In a large bowl, combine the coleslaw mix, onions, 1/4 cup mayonnaise, vinegar, salt and pepper. Cover and refrigerate until chilled.
  2. 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.
  3. 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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