Open Face Reubens On Atkins Bread Recipes

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OPEN-FACED REUBENS



Open-Faced Reubens image

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

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts :

OPEN-FACED REUBEN



Open-Faced Reuben image

Really the amounts are only a guideline, you may use as much as desired, my family loves them piled high, amounts are for one sandwich --- if desired you could toast 2 slices of bread and make it into a sandwich, use the largest slice of pumpernickle for this! --- see my recipe#188009

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

1 slice dark rye pumpernickel bread
1 tablespoon soft butter
1/4 lb shaved pastrami or 1/4 lb corned beef
2 -3 ounces sauerkraut, drained
thousand island dressing (use any amount desired) or Russian salad dressing (use any amount desired)
2 slices swiss cheese (can use mozzarealla but Swiss is better)

Steps:

  • Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
  • Pile the meat on top of the bread, then the sauerkraut on top of the meat.
  • Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
  • Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
  • Set oven to broiler heat.
  • Broil for about 2-4 minutes or until the cheese has melted.
  • Serve warm with more dressing if desired.
  • Serve sandwich on a plate with knife and fork.

OPEN-FACE REUBEN APPETIZER SANDWICHES



Open-Face Reuben Appetizer Sandwiches image

It's not often Reuben sandwich fans get an appetizer recipe created especially with them in mind! Here's one of our favorites.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 5

4 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef
1 slice KRAFT Extra Thin Swiss Cheese Slice, cut crosswise into 4 strips
1/3 cup coleslaw blend (cabbage slaw mix)
2 Tbsp. KRAFT Thousand Island Dressing
4 slices cocktail rye bread, toasted

Steps:

  • Top each meat slice with cheese and coleslaw mix; drizzle with dressing.
  • Roll up; cut each into 3 slices.
  • Place 3 slices on each bread slice.

Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 4 g

MINI-REUBENS ON ATKINS BREAD



Mini-Reubens on Atkins Bread image

Number Of Ingredients 6

12 slices
2 tablespoons butter softened
2 tablespoons mustard prepared (optional)
1/4 pound corned beef thinly sliced
1/2 cup sauerkraut rinsed and drained
6 ounces Swiss cheese cut in half (6 slices)

Steps:

  • 1. Preheat oven to 400° F. Spread each slice of bread with 1/2 teaspoon each of butter and optional mustard. Place two slices of corned beef on each slice. Add a heaping teaspoonful of sauerkraut. Top with a piece of cheese. Place on a lightly greased baking sheet. 2. Bake for 8 to 10 minutes or until cheese is melted. Cut, if desired, in half and serve hot.

Nutrition Facts : Nutritional Facts Serves

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