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Open Faced Reubens recipe

Rye melba toast rounds are topped withthinly sliced corned beef, a dab of sauerkraut, a Swiss cheeseand mustard mixture, sprinkled with caraway seed and baked untilhot and melty.

Recipe: Open Faced Reubens

1 (6-ounce) box rye melba toast rounds
1/4 pound thinly sliced cooked corned beef, cut into 1/2-inchsquares
1 (8-ounce) can sauerkraut, rinsed, drained, and chopped
1 cup (4 ounces) finely shredded Wisconsin Swiss cheese
2 teaspoons prepared mustard
Caraway seed

  • Arrange toast rounds on baking sheets.Top each with one beef square and 1 teaspoon sauerkraut.
  • Combine cheese and mustard; spoon about1 teaspoon on top of sauerkraut. Sprinkle with caraway.
  • Bake in a 350°F (175°C) oven about5 minutes or until cheese is melted.

    Makes 48 servings.

    Microwave Directions: Arrange 8 toast roundsaround edge and 2 rounds in the center of a microwave-safe dinnerplate lined with a paper towel. Top as directed above. Microwaveuncovered, on medium power for 1 to 2 minutes or until cheeseis melted, turning plate once. Repeat with remaining ingredients.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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