Rosemary's Ham Reubens Recipe

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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.
MAKES:
4-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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 1996, p24

  • 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
  1. In a bowl, combine the ham, cheese, mayonnaise, sauerkraut and caraway.
  2. 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 1996, p24

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