Open-Faced Reuben Sandwiches Recipe

Name: Open-Faced Reuben Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small head of green cabbage, cored and finely shredded (3 cups); 1 1/2 tablespoons kosher salt; 2 tablespoons sugar; 2 tablespoons cider vinegar; 1/4 small red bell pepper, thinly sliced; 1/4 yellow bell pepper, thinly sliced; 1/2 small red onion, thinly sliced; 2 scallions, thinly sliced; 2 teaspoons poppy seeds; 1 1/2 tablespoons Dijon mustard; Freshly ground pepper; 2 tablespoons extra-virgin olive oil; Four 1/2-inch-thick slices of pastrami (about 1 1/4 pounds); 4 slices rye bread; 1/4 pound sliced Swiss cheese

Servings: persons

1/2 small head of green cabbage, cored and finely shredded (3 cups)
1 1/2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons cider vinegar
1/4 small red bell pepper, thinly sliced
1/4 yellow bell pepper, thinly sliced
1/2 small red onion, thinly sliced
2 scallions, thinly sliced
2 teaspoons poppy seeds
1 1/2 tablespoons Dijon mustard
Freshly ground pepper
2 tablespoons extra-virgin olive oil
Four 1/2-inch-thick slices of pastrami (about 1 1/4 pounds)
4 slices rye bread
1/4 pound sliced Swiss cheese

1
In a large bowl, toss the shredded cabbage with the salt and sugar.
2
Using your hands, crush and squeeze the cabbage to release the liquid.
3
Let the cabbage stand for 10 minutes, crushing and squeezing until very soupy.
4
Transfer the cabbage to a colander.
5
Rinse briefly with cold water and squeeze out as much liquid as possible; you should have about 1 cup of cabbage.
6
Transfer the cabbage to a medium bowl and add the vinegar, red and yellow peppers, onion, scallions, poppy seeds and 1/2 tablespoon of the mustard.
7
Season the slaw with pepper.
8
Preheat a broiler.
9
In a small bowl, combine the remaining 1 tablespoon of Dijon mustard with 1 tablespoon of the olive oil.
10
Brush the pastrami slices with the mustard-oil mixture and the bread with the remaining 1 tablespoon of olive oil.
11
Transfer the bread to a baking sheet and toast under the broiler, turning, until golden, about 3 minutes.
12
Top the toasted bread with the Swiss cheese and the pastrami.
13
Broil just until the cheese is melted and the pastrami is warmed through, about 2 minutes.
14
Transfer the open-face sandwiches to plates, garnish with the cabbage slaw and serve immediately.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 small head of green cabbage, cored and finely shredded (3 cups), 1 1/2 tablespoons kosher salt, 2 tablespoons sugar, 2 tablespoons cider vinegar, and more.

Yes, Open-Faced Reuben Sandwiches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Reuben Sandwiches

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