Open Faced Rueben Sandwiches
1 (16 ounce) can sauerkraut or 2 cups finely chopped leftover
boiled cabbage
1/3 cup thousand island salad dressing
1 1/2 - 2 cups shredded corned beef
Rye bread
1 1/2 cups shredded mozzarella cheese
-
If using canned sauerkraut, rinse and drain well. In a small bowl, combine sauerkraut or cabbage with the salad dressing.
-
Place rye bread on a cookie sheet. Broil for approximately 1 minute or until lightly toasted. Remove from oven and turn bread over.
-
Top each bread slice first with sauerkraut mixture then with corned beef.
-
Broil for an additional 3 minutes or until hot. Remove cookie sheet from oven and sprinkle cheese on top of each bread slice. Broil an additional 1-2 minutes or until cheese is melted.
Serves 4-6