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Open-Faced Baked Reubens
Recipes
Open-Faced Baked Reubens
6 servings
3 hours, 45 minutes total (Active 45 minutes)

Ingredients

  • 1 large yellow onion
  • 1 flat-cut corned beef brisket (2–3 lb)
  • ½ teaspoon caraway seeds
  • Aluminum foil
  • 1 small head green cabbage
  • 2 cups vegetable broth
  • ½ cup Russian dressing
  • 2 tablespoons coleslaw seasoning mix
  • 6 teaspoons unsalted butter, divided
  • 6 slices Bakery rye bread
  • 6 oz Swiss (or aged white cheddar) cheese
  • 1 (24 oz) container refrigerated mashed potatoes

Steps

    1. Preheat oven to 350°F. Chop onion coarsely. Place corned beef, onions, and caraway seeds in 13- x 9-inch baking dish (wash hands); cover dish with foil and bake at 1 hour per pound (2–3 hours).
    2. Prepare cabbage when corned beef has about 1 hour bake time remaining. Chop cabbage into bite-size pieces, discarding hard core (about 6 cups). Whisk broth, dressing, and seasoning mix in large bowl until blended; stir in cabbage. Transfer mixture to baking dish with corned beef, stirring to combine with pan juices. Bake 1 hour or until corned beef is 185°F (for sliceable) and cabbage is tender.
    3. Transfer meat to cutting board; let stand 5–10 minutes before slicing.
    4. Spread 1 teaspoon butter over each bread slice and arrange on baking sheet; bake 8–9 minutes until bread is crisp and toasted. Slice cheese and arrange on bread.
    5. Heat potatoes following package microwave instructions.
    6. Slice meat thinly across grain. Top bread with potatoes and meat; top with cabbage and sauce. Serve.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 960, Total Fat 64g, Sat Fat 23g, Trans Fat 0g, Chol 240mg, Sodium 3080mg, Total Carb 47g, Fiber 4g, Total Sugar 13g, (Incl. 6g Added Sugars), Protein 49g, Vitamin D 0%, Calc 30%, Iron 30%, Potassium 20%