Friday, 25 August 2017

Open Faced Reuben Sandwich



A good meal does not have to be difficult and this Friday’s offering fits the bill 

Open Faced Reuben Sandwich.

The German Rye Bread recipe from last week was the inspiration for supper this week and of course our love of a good Reuben sandwich.

Ingredients:
Rye bread
Butter/margarine
1/3 lb slice corned beef
½ cup well drained sauerkraut
3 slices Swiss Cheese
2 Tablespoons Sandwich spread

Sandwich spread:
½ an avocado
1 tablespoon horseradish
2 tablespoons ketchup
1 tablespoon mustard

Direction:
Place all of the sandwich spread ingredients and blend until well incorporated into a spread.
Butter one side of the bread and place butter side down on a baking sheet
Place corned beef on the unbuttered side
Spread the sandwich spread on the meat
Add sauerkraut and top with Swiss cheese
Bake in a 400 F. degree oven for 5 minutes
Turn the oven on to broil watching the sandwiches carefully until the cheese begins to brown
Remove of oven and serve.

From Our Table to Yours
Grandma Snyder

©2013 to 2017 twosnydergirls

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