Open-Faced Reuben
There's nothing like bringing a touch of Irish pub food to your table! These open-faced Reuben sandwiches are an incredible comfort-food to have any time of year! Homemade dressing and a side of super simple sweet potato fries really make this meal pop.
Phase 3 | Serves 2
Prep time: 15 minutes | Total time: 50 minutes
Ingredients
Dressing
1/2 cup safflower mayonnaise
3 tablespoons finely chopped dill pickle
2 tablespoons no-sugar-added ketchup, or 2 teaspoons tomato paste
1 tablespoon finely chopped sweet onion
1 tablespoon fresh lemon juice
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Sweet Potato Fries
1 large sweet potato
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Sandwiches
8 ounces nitrate-free no-sugar-added corned beef
1 cup fermented sauerkraut, drained
2 slices sprouted-grain bread
2 no-sugar-added dill pickles, thinly sliced (or leave them whole and serve them on the side)
Directions
- Make the dressing: In a small bowl, stir together all the dressing ingredients. Cover and chill for at least 30 minutes or up to overnight before serving.
- Make the sweet potatoes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the sweet potato fries into shapes. In a large bowl, toss the sweet potatoes with the olive oil, salt, and pepper. Spread out the sweet potatoes in a single layer on the prepared baking sheet and bake for 30 minutes, or until they start to brown and look crispy.
- Meanwhile, make the sandwiches: Put the corned beef and sauerkraut in two small baking pans, casserole dishes, or ramekins. Put them in the oven with the fries during the last 10 minutes, to warm them.
- Toast the bread. Spread each piece of toasted bread with about 1/4 cup of the dressing. Take the corned beef and sauerkraut out of the oven. Divide the corned beef between the two slices of bread. Add the pickles or serve them on the side) Top with the sauerkraut. Serve with the sweet potato fries on the side.
There's nothing like bringing a touch of Irish pub food to your table! These open-faced Reuben sandwiches are an incredible comfort-food to have any time of year! Homemade dressing and a side of super simple sweet potato fries really make this meal pop.
Phase 3 | Serves 2
Prep time: 15 minutes | Total time: 50 minutes
Ingredients
Dressing
1/2 cup safflower mayonnaise
3 tablespoons finely chopped dill pickle
2 tablespoons no-sugar-added ketchup, or 2 teaspoons tomato paste
1 tablespoon finely chopped sweet onion
1 tablespoon fresh lemon juice
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Sweet Potato Fries
1 large sweet potato
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Sandwiches
8 ounces nitrate-free no-sugar-added corned beef
1 cup fermented sauerkraut, drained
2 slices sprouted-grain bread
2 no-sugar-added dill pickles, thinly sliced (or leave them whole and serve them on the side)
Directions
- Make the dressing: In a small bowl, stir together all the dressing ingredients. Cover and chill for at least 30 minutes or up to overnight before serving.
- Make the sweet potatoes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the sweet potato fries into shapes. In a large bowl, toss the sweet potatoes with the olive oil, salt, and pepper. Spread out the sweet potatoes in a single layer on the prepared baking sheet and bake for 30 minutes, or until they start to brown and look crispy.
- Meanwhile, make the sandwiches: Put the corned beef and sauerkraut in two small baking pans, casserole dishes, or ramekins. Put them in the oven with the fries during the last 10 minutes, to warm them.
- Toast the bread. Spread each piece of toasted bread with about 1/4 cup of the dressing. Take the corned beef and sauerkraut out of the oven. Divide the corned beef between the two slices of bread. Add the pickles or serve them on the side) Top with the sauerkraut. Serve with the sweet potato fries on the side.
