In the mood for a snack or sandwiches? Need some sandwiches for game night or watching sports of TV? Give these old fashion sandwiches a try.Kitty’s Open-Faced Sandwiches serve canned roast beef hash, sauerkraut, and Swiss cheese on slices of Rye bread. After broiling, these are hot and special. Or perhaps you would prefer the Hoosier Reuben. Both of these sandwiches use sauerkraut so you may need a little German blood in you to enjoy them!
Kitty’s Open face Sandwich
This recipe is from an old PTA cookbook.
- 4 slices rye bread
- 1 can sauerkraut, drained
- 4 slices Swiss cheese
- 1 can roast beef hash
To assemble sandwiches, lay out the bread slices on a broiler pan. Divide the hash evenly between the four bread slices and spread over the bread. Top the hash with sauerkraut; top sauerkraut with slices of Swiss cheese. Place under broiler and broil about 10 minutes until heated through and cheese is melted. Watch carefully to prevent burning.
Hoosier Reuben Sandwich
- 2 slices rye bread
- 3 oz corned beef
- 1 1/2 oz sauerkraut
- 2 tbsp Thousand Island salad dressing
- 1 slice Swiss cheese, thinly sliced
Butter one side of each of the slices of rye bread. Place buttered sides of the bread down in a large skillet. Place the slice of cheese over one slice and the Thousand Island dressing on the other slice. Place the corned beef and sauerkraut in the skillet. Cook until hot and bread is toasted. Stack the corned beef and sauerkraut on the bread slices and put together to make sandwich.
A grandmother with diabetes along with other autoimmune diseases, Linda likes to share with others what she has learned about living with her illnesses. You can find more of her recipes and writings at http://www.diabeticenjoyingfood.squarespace.com She also has a vintage recipe blog at http://www.grandmasvintagerecipes.blogspot.com