"newben" reuben

Name: "Newben" Reuben
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 4 thick slice(s) pumpernickel rye bread; 8 slice(s) thick cut bacon; 1/2 cup(s) horseradish mayonaise; 10 ounce(s) coleslaw; 12 ounce(s) rare, deli sliced roast beef; 4 slice(s) deli sliced swiss cheese; - salt & pepper

36 Pinches 1 Photo

Kimberly Kolligs

Durham, NH

Updated on Jun 30, 2014

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!

Rate

prep time 15 Min

cook time 10 Min

method Bake

yield 4 serving(s)

Ingredients

4 thick slices pumpernickel rye bread
8 slices thick cut bacon
1/2 cup horseradish mayonaise
10 ounces coleslaw
12 ounces rare, deli sliced roast beef
4 slices deli sliced swiss cheese
- salt & pepper

How To Make "newben" reuben

Step 1

Cook the bacon to crispy. Preheat oven to 400. Toast bread.

Step 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.
Step 3

Bake about 5 minutes, or until cheese is bubbly and melted.
Step 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. :-)
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes