This twist on a classic Reuben keeps the corned beef and uses a sauce made with Swiss (and plenty of thousand-island flavor). Fresh slaw on top replaces the sauerkraut. -Jenni Sharp, Milwaukee, Wisconsin
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Preheat broiler. In a small bowl, whisk vinegar, oil, caraway seeds, salt and pepper until blended. Add cabbage; toss to coat.
- In a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese, relish, ketchup and paprika until cheese is melted. Keep warm.
- Meanwhile, place bread slices on a baking sheet. Brush both sides with oil. Broil 4-6 in. from heat 45-60 seconds on each side or until golden brown. Layer corned beef over bread slices. Broil 1-2 minutes longer or until meat is heated through. Top with cheese sauce and slaw.
- Yield: 4 servings.
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