Easy Open-Faced Reuben Sandwiches - Simple Recipe

Open-Faced Oven Reubens

YIELD Makes 2 servings

INGREDIENTS

2 slices rye bread 2 sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray 1‑1/2 cups fresh sauerkraut, divided 2 fully cooked, smoked Polish sausages, split open 2 sandwich-style dill pickle slices 2 slices Swiss cheese 1/4 cup Thousand Island salad dressing, divided

PREPARATION:

1. Preheat toaster oven or oven to 450°F.
2. Place one bread slice on each sheet of foil. Top with sauerkraut, sausage, pickle and cheese.
3. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on toaster oven tray or baking sheet.
4. Bake 30 to 35 minutes or until sandwiches are hot.
5. Carefully open one end of packet to allow steam to escape. Open packets and transfer contents top serving plates. Serve with dressing.

Tip Make Thousand Island salad dressing by mixing together 1/4 cup reduced-fat mayonnaise, 2 tablespoons catsup and 1 tablespoon chopped dill pickle. Add pickle juice or lemon juice to taste. This recipe appears in: Northeastern