"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


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

Printable Recipe Card

About "Newben" Reuben

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

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