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Open-Faced Reuben with Mustard-Caraway Hollandaise
Open-Faced Reuben with Mustard-Caraway Hollandaise
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
1/4cup butter or margarine
1teaspoon caraway seeds
1package (1-1/4 ounces) hollandaise sauce mix
2tablespoons Dijon mustard or German-style mustard
Dash ground red pepper
4slices pumpernickel or rye bread
8ounces sliced pastrami
1-1/3to 2 cups sauerkraut, drained
1green bell pepper, thinly sliced in rings
3ounces thinly sliced or shredded Swiss cheese
Dash paprika or ground red pepper (optional)
Preparation:
1.Place butter and caraway in 1- to 2-quart saucepan. Cook over medium heat until butter is melted. Mix in hollandaise mix with wire whisk. While whisking, slowly add water according to package directions. Add mustard and ground red pepper; whisk until bubbly. Simmer and stir 1 minute or until thickened; set aside.2.Preheat broiler. Place bread on baking sheet. Broil 4 inches from heat 1-1/2 to 2 minutes per side or until crisp; set aside. Place pastrami on plate; cover with plastic wrap. Microwave on HIGH 1 minute or until heated through; set aside. Place sauerkraut in small bowl. Cover with plastic wrap and microwave on HIGH 1 minute or until heated through; set aside.3.Spread 2 to 3 teaspoons sauce on each slice of toast. Place pastrami on toast; top with sauerkraut. Drizzle each serving with about 1 tablespoon sauce. Lay 2 pepper rings on sauerkraut; top with cheese. Sprinkle with paprika or ground red pepper, if desired. Broil 2 to 3 minutes or until cheese bubbles. Serve with remaining sauce to spoon over individual servings.
Serving Suggestion:
Serve with pickles, celery and carrot sticks.
Nutritional Information:
Serving Size:
Fiber
2 g
Carbohydrate
26 g
Total Fat
40 g
Cholesterol
117 mg
Calories
535
Protein
21 g
Sodium
2025 mg
Dietary Exchange:
Meat
2-1/2
Vegetable
2
Starch
1
Fat
6
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