Open Faced Reubens

Name: Open Faced Reubens
Ingredients: 2 slices rye bread (or pumpernickel); 2 teaspoons mayonnaise (or desired amount); 12 teaspoon mustard (your favorite variety and desired amount}); 6 slices corned beef (thinly sliced); 1 cup sauerkraut; 6 slices swiss cheese (thinly sliced)

6 ingredients

9 steps

Ingredients

2 slices rye bread (or pumpernickel)
2 teaspoons mayonnaise (or desired amount)
12 teaspoon mustard (your favorite variety and desired amount})
6 slices corned beef (thinly sliced)
1 cup sauerkraut
6 slices swiss cheese (thinly sliced)

Directions

1

Toast bread.
2

While bread is toasting, heat sauerkraut in saucepan on stovetop.
3

Put toast on cookie sheet.
4

Spread mayo and mustard on toast.
5

Layer on the thinly sliced corned beef (to your desired amount).
6

Put warmed sauerkraut on top of corned beef.
7

Top with swiss cheese.
8

Place open faced sandwiches under broiler until swiss cheese is bubbly and beginning to brown.
9

Enjoy!