Open Faced Reuben With Mustard Caraway Hollandaise
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Caraway seeds||1 Teaspoon|
|Hollandaise sauce mix||1 1⁄4 Ounce (1 Package)|
|Dijon mustard||2 Tablespoon|
|Cayenne pepper||1 Dash|
|Pumpernickel bread slices/Rye bread slice||4|
|Pastrami||8 Ounce, sliced|
|Sauerkraut||2 Cup (32 tbs), drained, rinsed|
|Green bell pepper||1 , thinly sliced|
1. Heat butter and caraway in 1- to 2-quart saucepan over medium heat until butter is melted. Mix in sauce mix with wire whisk. While whisking, slowly add water according to package directions. Add mustard and cayenne 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 at HIGH 1 minute or until heated through; set aside. Place sauerkraut in small bowl. Cover with plastic wrap and microwave at 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, if desired. Broil 2 to 3 minutes or until cheese bubbles. Serve with remaining sauce.