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Take-and-Shake Salad
Learn how to make the perfect salad for your next family meal, party or casual get-together. The trick is in the combination of ingredients, and we've got the solution.
Open-Faced Reuben with Mustard-Caraway Hollandaise
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
1/4
cup butter or margarine
1
teaspoon caraway seeds
1
package (1-1/4 ounces) hollandaise sauce mix
2
tablespoons Dijon mustard or German-style mustard
Dash ground red pepper
4
slices pumpernickel or rye bread
8
ounces sliced pastrami
1-1/3
to 2 cups sauerkraut, drained
1
green bell pepper, thinly sliced in rings
3
ounces 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 |
This recipe appears in:
Sandwiches
