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"newben" reuben

Kimk105 avatar
Recipe by
Kimberly Kolligs
@Kimk105
Durham, NH

This open-faced sandwich is a twist on a favorite- a reuben made with roast beef and coleslaw instead of corned beef and sauerkraut. My husband and I made this for my mother-in-law once and the family now affectionately calls it the JaK Newben. (Jason and Kim's New Reuben) Enjoy!

yield 4 serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For "newben" reuben

  • 4 thick slice
    pumpernickel rye bread
  • 8 slice
    thick cut bacon
  • 1/2 c
    horseradish mayonaise
  • 10 oz
    coleslaw
  • 12 oz
    rare, deli sliced roast beef
  • 4 slice
    deli sliced swiss cheese
  • salt & pepper

How To Make "newben" reuben

  • 1
    Cook the bacon to crispy. Preheat oven to 400. Toast bread.
  • 2
    Spread 1/4 of the mayo onto each slice. Layer 2 slices bacon, then 1/4 the roast beef, then 1/4 of the coleslaw, and salt and pepper. Top with one slice of swiss.
  • 3
    Bake about 5 minutes, or until cheese is bubbly and melted.
  • 4
    Note: I usually double this recipe because the left overs are an easy lunch the next day. You can eat these with a fork and knife or just use your hands and get a little messy. :-)
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