Open-Face Reubens

Open-Face Reubens

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From: Diabetic Living Magazine

Reuben sandwiches on dark bread are served open-face style with the classic combination of deli roast beef, Swiss cheese, and a tangy cabbage mix.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 slices pumpernickel or dark rye bread, toasted
  • 6 ounces thinly sliced lower-sodium deli roast beef
  • 4 slices reduced-fat Swiss cheese (3 to 4 ounces)
  • 5 cups packaged shredded cabbage with carrot (coleslaw mix)
  • 1 tablespoon water
  • ½ teaspoon caraway seeds, crushed
  • 2 tablespoons light mayonnaise
  • 1 tablespoon cider vinegar

Preparation

  • Prep

  • Ready In

  1. Preheat broiler. Place bread slices on a large baking sheet. Broil 5 to 6 inches from the heat for 2 to 4 minutes or until toasted, turning once.
  2. Arrange beef on bread slices. Top with cheese. Broil about 2 minutes more or until cheese is melted. Meanwhile, heat a large skillet over medium heat. Add coleslaw mix, the water, and caraway seeds to hot skillet. Cover and cook for 2 to 3 minutes or until cabbage is wilted, stirring once or twice. Remove from heat. Stir in mayonnaise and cider vinegar.
  3. Spoon cabbage mixture over sandwiches; serve open-face. Makes 4 servings.
  • Tip: For easy cleanup, cover baking sheet with foil before cooking sandwiches under broiler.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 239 calories; 9 g fat(3 g sat); 4 g fiber; 22 g carbohydrates; 19 g protein; 43 mcg folate; 39 mg cholesterol; 4 g sugars; 1,467 IU vitamin A; 30 mg vitamin C; 258 mg calcium; 2 mg iron; 586 mg sodium; 76 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (29% dv), Calcium (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 medium-fat protein, 1 starch, 1 vegetables

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