Reuben Salad Sandwiches

“This version is less expensive to make because you are using canned corned beef rather than fresh deli corned beef but it tastes just like a reuben. The reuben is DH's favorite deli style sandwich and he even asked for a second sandwich then made another a few hours later in the night. I recommend serving these with a side of Michelle S.'s #49062 Mom's German Potato Salad and a sour dill pickle spear. This recipe is courtesy of Southern Living's Easy Weeknight Favorites cookbook.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Toast 4 of the slices of the rye bread.
  3. While bread is toasting, combine corned beef, sauerkraut, dressing, pepper and bacon bits, mixing well.
  4. Spread the mixture on the 4 toasted pieces of rye and top each with a slice of swiss.
  5. Bake for 10 minutes or until the cheese is melted.
  6. While these are baking, toast the other 4 slices of bread.
  7. Remove slices from oven and top with remaining toasted slices.

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