OVEN-GRILLED REUBEN SANDWICHES

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Oven-Grilled Reuben Sandwiches image

For a great homemade Reuben sandwich, make a quick "sauerkraut" by simmering bagged coleslaw with vinegar and sugar, and replace overly sweet Russian dressing with a simple blend of mayonnaise and Dijon mustard. Oven-grilling allows you to cook the sandwiches all at once (and without turning them) rather than cooking them in batches on the stovetop.

Provided by Cucina Casalingo

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup cider vinegar
2 tablespoons sugar
1 (16 ounce) bag coleslaw mix
salt & fresh ground pepper
1/4 cup mayonnaise
1/4 cup Dijon mustard
8 slices hearty rye bread
8 slices swiss cheese (about 1/2 pound)
1 lb corned beef, thinly sliced
2 tablespoons unsalted butter, melted

Steps:

  • Adjust oven rack to middle position, place baking sheet on rack, and heat oven to 450 degrees.
  • Bring vinegar and sugar to boil in large skillet over medium heat. Stir to dissolve sugar; add coleslaw, cover, and cook, tossing occasionally, until coleslaw is tender, 8 to 10 minutes. Remove lid and simmer until liquid has evaporated, 1 to 2 minutes. Season with salt and pepper.
  • Combine mayonnaise and mustard in small bowl.
  • Spread 1 tablespoon mayonnaise mixture on each bread slice.
  • Layer 1 slice cheese, 1/2 cup coleslaw, 1/4 pound corned beef, and 1 slice cheese on top of bread slice.
  • Top with second slice of bread and compress sandwich with your hands.
  • Repeat to make three more sandwiches.
  • Brush tops and bottoms of sandwiches with melted butter.
  • Transfer sandwiches to preheated baking sheet. Bake until toasted, about 10 minutes. Serve.

Nutrition Facts : Calories 837.7, Fat 50.5, SaturatedFat 22, Cholesterol 181.8, Sodium 2118.6, Carbohydrate 52, Fiber 6.8, Sugar 15, Protein 43.6

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