Best Open Face Reubens On Atkins Bread Recipes

Open Faced Reuben Sandwich image

Provided by keen5

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup mayonnaise
1 tablespoon chili sauce or 1 tablespoon ketchup
1 tablespoon green onion, finely chopped
1/2 teaspoon Worcestershire sauce
6 slices rye bread
1 lb corned beef, thinly sliced
1 1/2 cups sauerkraut, well drained
6 slices swiss cheese

Steps:

DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
SANDWICH: Spread dressing on one side of each bread slice.
Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.

Open-Faced Reuben image

Provided by Kittencalrecipezazz

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 Reubens on Atkins Bread image

Number Of Ingredients 6

16 slices cocktail rye bread
4 ounces Monterey Jack cheese shredded or Swiss cheese (about 1 cup)
1 (8-ounce) can sauerkraut rinsed, well drained, and chopped
8 ounces roast beef very thinly sliced rare or smoked turkey breast
3 tablespoons mayonnaise
1 teaspoon brown mustard prepared or spicy

Steps:

1. On each slice of bread, place 1 tablespoon of the shredded cheese and a scant tablespoon of the sauerkraut. Top with folded slices of meat. Cover with foil and refrigerate up to 4 hours.2. In a small bowl, stir together mayonnaise and mustard. Cover and chill.3. Just before serving, place as many sandwiches as you wish on a baking sheet. Bake in a preheated 400° oven 5 to 7 minutes just until cheese begins to melt.4. Garnish and transfer to a serving tray. Serve hot or warm with the mayonnaise sauce.

Nutrition Facts : Nutritional Facts Serves