Taste of Home
Makeover Reuben Melt
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
This twist on a classic Reuben keeps the corned beef and uses a sauce made with Swiss (and plenty of thousand-island flavor). Fresh slaw on top replaces the sauerkraut. —Jenni Sharp, Milwaukee, Wisconsin
Ingredients
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2 tablespoons white vinegar
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1 tablespoon olive oil
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1/2 teaspoon caraway seeds
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1/8 teaspoon salt
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Dash pepper
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2 cups finely shredded cabbage
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CHEESE SAUCE:
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1 tablespoon all-purpose flour
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3/4 cup cold fat-free milk
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1/2 cup shredded baby Swiss cheese
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2 teaspoons sweet pickle relish
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2 teaspoons ketchup
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1/8 teaspoon sweet paprika
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ASSEMBLY:
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4 slices marble rye bread
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2 teaspoons olive oil
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10 ounces sliced deli corned beef
Directions
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1.
Preheat broiler. In a small bowl, whisk vinegar, oil, caraway seeds, salt and pepper until blended. Add cabbage; toss to coat.
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2.
In a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese, relish, ketchup and paprika until cheese is melted. Keep warm.
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3.
Meanwhile, place bread slices on a baking sheet. Brush both sides with oil. Broil 4-6 in. from heat 45-60 seconds on each side or until golden brown. Layer corned beef over bread slices. Broil 1-2 minutes longer or until meat is heated through. Top with cheese sauce and slaw.
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