Zutaten für Reuben Salad Sandwiches
- 1 (12 ounce) can corned beef, drained
- 1 cup sauerkraut, drained
- Thousand Island Dressing
- 2 tablespoons bacon bits
- Swiss Cheese
- Imitation Bacon Bits
- 1/4 teaspoon black pepper
- 8 slices rye bread
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Zubereitung von Reuben Salad Sandwiches
- Preheat oven to 350°F (175°C).
- Toast 4 slices of rye bread to your desired level of crispness.
- In a medium bowl, combine 1 (12 ounce) can of corned beef, drained, 1 cup sauerkraut, drained, 1/2 cup Thousand Island dressing, 1/4 teaspoon black pepper, and 2 tablespoons bacon bits. Mix thoroughly.
- Spread the corned beef mixture evenly onto the 4 toasted slices of rye bread.
- Top each sandwich with 1 slice of Swiss cheese (about 1 ounce per slice).
- Bake for 10-12 minutes, or until the cheese is melted and bubbly.
- While the sandwiches are baking, toast the remaining 4 slices of rye bread.
- Remove sandwiches from the oven and top with the remaining toasted bread slices. Serve immediately with Michelle S.'s #49062 Mom's German Potato Salad and dill pickle spears.
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
38g
Fat
62g
Carbs
14g
