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Open Faced Reuben With Mustard Caraway Hollandaise

Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Sandwich
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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