Makeover Reuben Melt

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Publisher Photo

This twist on a classic Reuben keeps the corned beef and uses a sauce made with Swiss (and plenty of thousand-island flavor). Fresh slaw on top replaces the sauerkraut. —Jenni Sharp, Milwaukee, Wisconsin

Prep/Total Time: 25 min.

4 servings

Prep/Total Time: 25 min.

4 servings

  • 2 tablespoons white vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon caraway seeds
  • 1/8 teaspoon salt
  • Dash pepper
  • 2 cups finely shredded cabbage
  • CHEESE SAUCE:
  • 1 tablespoon all-purpose flour
  • 3/4 cup cold fat-free milk
  • 1/2 cup shredded baby Swiss cheese
  • 2 teaspoons sweet pickle relish
  • 2 teaspoons ketchup
  • 1/8 teaspoon sweet paprika
  • ASSEMBLY:
  • 4 slices marble rye bread
  • 2 teaspoons olive oil
  • 10 ounces sliced deli corned beef

1 open-faced sandwich: 293 calories, 14g fat (5g saturated fat), 53mg cholesterol, 1172mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 20g protein.

  1. Preheat broiler. In a small bowl, whisk vinegar, oil, caraway seeds, salt and pepper until blended. Add cabbage; toss to coat.
  2. In a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese, relish, ketchup and paprika until cheese is melted. Keep warm.
  3. Meanwhile, place bread slices on a baking sheet. Brush both sides with oil. Broil 4-6 in. from heat 45-60 seconds on each side or until golden brown. Layer corned beef over bread slices. Broil 1-2 minutes longer or until meat is heated through. Top with cheese sauce and slaw. Yield: 4 servings.

Originally published as Makeover Reuben Melt in Taste of Home February/March 2016, p26

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