Open Faced Reuben With Mustard Caraway Hollandaise Recipe

Summary

Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
VegetarianMain Ingredient

Ingredients

 Butter/Margarine1⁄4 Cup (4 tbs)
 Caraway seeds1 Teaspoon
 Hollandaise sauce mix1 1⁄4 Ounce (1 Package)
 Dijon mustard2 Tablespoon
 Cayenne pepper1 Dash
 Pumpernickel bread slices/Rye bread slice4
 Pastrami8 Ounce, sliced
 Sauerkraut2 Cup (32 tbs), drained, rinsed
 Green bell pepper1 , thinly sliced

Nutrition Facts

Serving size

Calories 420 Calories from Fat 271

% Daily Value*

Total Fat 32 g48.5%

Saturated Fat 13.4 g67.2%

Trans Fat 0 g

Cholesterol 98.7 mg

Sodium 1408.8 mg58.7%

Total Carbohydrates 22 g7.3%

Dietary Fiber 5.2 g20.6%

Sugars 3.9 g

Protein 14 g27.5%

Vitamin A 10.8% Vitamin C 68.2%

Calcium 8.6% Iron 17.4%

*Based on a 2000 Calorie diet

Directions

1. Heat butter and caraway in 1- to 2-quart saucepan over medium heat until butter is melted. Mix in sauce mix with wire whisk. While whisking, slowly add water according to package directions. Add mustard and cayenne pepper; whisk until bubbly. Simmer and stir 1 minute or until thickened; set aside.
2. Preheat broiler. Place bread on baking sheet. Broil 4 inches from heat 1-1/2 to 2 minutes per side or until crisp; set aside. Place pastrami on plate; cover with plastic wrap. Microwave at HIGH 1 minute or until heated through; set aside. Place sauerkraut in small bowl. Cover with plastic wrap and microwave at HIGH 1 minute or until heated through; set aside.
3. Spread 2 to 3 teaspoons sauce on each slice of toast. Place pastrami on toast; top with sauerkraut. Drizzle each serving with about 1 tablespoon sauce. Lay 2 pepper rings on sauerkraut; top with cheese. Sprinkle with paprika, if desired. Broil 2 to 3 minutes or until cheese bubbles. Serve with remaining sauce.
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