"Newben" Reuben

Kimberly Kolligs


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)


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15 Min
10 Min


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4 thick slice
pumpernickel rye bread
8 slice
thick cut bacon
1/2 c
horseradish mayonaise
10 oz
12 oz
rare, deli sliced roast beef
4 slice
deli sliced swiss cheese
salt & pepper

How to Make "Newben" Reuben


  • 1Cook the bacon to crispy. Preheat oven to 400. Toast bread.
  • 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.
  • 3Bake about 5 minutes, or until cheese is bubbly and melted.
  • 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. :-)

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About "Newben" Reuben

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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