OPEN-FACE HAM REUBEN SANDWICHES

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Open-Face Ham Reuben Sandwiches image

We use ham, pickled cabbage and Swiss cheese for this non-traditional Reuben.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Number Of Ingredients 7

4 slices pumpernickel bread
12 ounces thinly sliced cooked ham
2 cups well-drained Pickled Napa Cabbage
4 ounces sliced Swiss cheese
1/2 cup light mayonnaise
2 tablespoons ketchup
Coarse salt and ground pepper

Steps:

  • Preheat broiler, with rack set 4 inches from heat source. Lay bread on a broilerproof baking sheet; broil just until toasted, 1 to 2 minutes. Remove baking sheet from oven (leave broiler on).
  • Turn bread over; layer with ham, cabbage, and then Swiss cheese. Broil until cheese is golden, 4 to 6 minutes.
  • Meanwhile, in a small bowl, combine mayonnaise and ketchup; season with salt and pepper. Serve with Reuben sandwiches.

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