"newben" reuben
This open-faced sandwich is a twist on a favorite- a reuben made with roast beef and coleslaw instead of corned beef and sauerkraut. My husband and I made this for my mother-in-law once and the family now affectionately calls it the JaK Newben. (Jason and Kim's New Reuben) Enjoy!
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yield
4 serving(s)
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For "newben" reuben
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4 thick slicepumpernickel rye bread
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8 slicethick cut bacon
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1/2 chorseradish mayonaise
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10 ozcoleslaw
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12 ozrare, deli sliced roast beef
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4 slicedeli sliced swiss cheese
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salt & pepper
How To Make "newben" reuben
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1Cook the bacon to crispy. Preheat oven to 400. Toast bread.
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2Spread 1/4 of the mayo onto each slice. Layer 2 slices bacon, then 1/4 the roast beef, then 1/4 of the coleslaw, and salt and pepper. Top with one slice of swiss.
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3Bake about 5 minutes, or until cheese is bubbly and melted.
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4Note: I usually double this recipe because the left overs are an easy lunch the next day. You can eat these with a fork and knife or just use your hands and get a little messy. :-)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for "Newben" Reuben:
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