My Publix


Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List


Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products


Where are my lists from before? Log In


Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.


Hurry and sign up today.


My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Open-Faced Baked Reuben

Makes 6 Servings
Total Time:
about 3 1/2 hours
Active Time:
35 minutes

Cooking Sequence

-- Prepare corned beef and begin to bake - 10 minutes

-- Bake corned beef - up to 3 hours

-- Complete recipe and serve - 25 minutes

Open-Faced Baked Reuben


1 large yellow onion, coarsely chopped

1 (2 1/2-lb) flat-cut corned beef brisket

1/2 teaspoon caraway seeds

Aluminum foil

1 small head green cabbage (1 1/2 lb)

1 (14.5-oz) can vegetable broth

1/2 cup Russian dressing

2 tablespoons coleslaw seasoning mix

6 teaspoons unsalted butter, divided

6 slices (or 1/2 loaf) Bakery rye bread

6 oz Swiss or aged white Cheddar cheese

1 (24-oz) container refrigerated mashed potatoes


-- Preheat oven to 350°F.

-- Chop onion into large pieces.


1. Place corned beef, onions, and caraway seeds in 13- x 9-inch baking dish; cover with foil. Bake 2-3 hours (1 hour per pound) or until tender. Transfer meat to cutting board; let stand 5 minutes or more before slicing.

2. Discard outer cabbage leaves; cut cabbage into bite-size pieces (about 6 cups). Whisk in large bowl: broth, dressing, and seasoning mix until blended; stir in cabbage. Transfer mixture to same baking dish and combine with juices from corned beef. Bake 18-20 minutes or until cabbage is tender.

3. Spread 1 teaspoon butter over each bread slice and place on baking sheet; bake 8-9 minutes or until crisp and toasted. Slice cheese and place on top of bread.

4. Heat potatoes in microwave following package instructions.

5. Slice meat thinly across grain. Top bread with potatoes and meat slices; spoon cabbage and sauce over top. Serve.

Aprons Advice

-- Complete your meal with fresh salad blend and carrot cake for dessert.

-- This recipe can also be prepared in a slow cooker on LOW for 3-4 hours or until tender. Just combine steps 1 and 2 (excluding cabbage). Add cabbage during last 30 minutes of cook time.

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Open-Faced Baked Reuben

CALORIES (per 1/6 recipe) 970kcal; FAT 65g; CHOL 245mg; SODIUM 3030mg; CARB 49g; FIBER 6g; PROTEIN 49g; VIT A 20%; VIT C 70%; CALC 40%; IRON 30%