Open Faced Reubens Recipe
Ingredients
1 box (6 ounces) rye melba toast rounds
1/4 pound thinly sliced cooked corned beef, cut into 1/2 inch squares
1 can (8 ounces) sauerkraut, rinsed, drained and chopped
1 cup (4 ounces) finely shredded Wisconsin Swiss cheese
2 teaspoons prepared mustard Caraway seeds
Directions
Preheat oven to 350°F.
Arrange toast rounds on baking sheets.
Top each with 1 beef square and 1 teaspoon sauerkraut.
Combine cheese and mustard in small bowl; spoon about 1 teaspoon cheese mixture on top of sauerkraut.
Sprinkle with caraway.
Bake about 5 minutes or until cheese is melted.
To Microwave: Arrange 8 toast rounds around edge of microwave safe plate lined with paper towel.
Place 2 rounds in center.
Top as directed.
Microwave, uncovered, on MEDIUM (50% power) 1 to 2 minutes until cheese is melted, turning plate once.
Repeat with remaining ingredients.
Arrange toast rounds on baking sheets.
Top each with 1 beef square and 1 teaspoon sauerkraut.
Combine cheese and mustard in small bowl; spoon about 1 teaspoon cheese mixture on top of sauerkraut.
Sprinkle with caraway.
Bake about 5 minutes or until cheese is melted.
To Microwave: Arrange 8 toast rounds around edge of microwave safe plate lined with paper towel.
Place 2 rounds in center.
Top as directed.
Microwave, uncovered, on MEDIUM (50% power) 1 to 2 minutes until cheese is melted, turning plate once.
Repeat with remaining ingredients.
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