Recipe Image

Open-Face Reubens

  • 15 m
  • 20 m
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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019