Open Faced Corned Beef & Cole Slaw Sandwiches

Total Time
Prep 5 mins
Cook 10 mins

These are reuben-ish sandwiches for people who don't like saurkraut (like my kids). They are so easy to make and very tasty. (I like to make these for myself, substituting saurkraut for coleslaw, but I wanted to post my kids' version.) The recipe is courtesy of a Land-O-Lakes e-mail.

Ingredients Nutrition


  1. Heat oven to 350°F
  2. Spread each slice of bread with 2 teaspoons spicy brown mustard.
  3. To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
  4. Place sandwiches onto ungreased baking sheet and bake for 8 to 10 minutes or until cheese is melted.
Most Helpful

this was an awsome sandwich but i put a little twist on it add sourkraut on the bottom of the corned beef it was amazing

jay rotten November 10, 2010

This was a great substitute for a reuben. Less fat and one less piece of bread. (But, of course, I would have rather grilled it in a Tbsp of butter and had 6 pieces of cheese on it.) Thanks for the EASY recipe! I did make my own vinaigrette style slaw with shredded cabbage, apple cider vinegar, celery seeds, celery salt, onion and a touch of sugar.

sassafrasnanc June 02, 2008

This is a great little sandwich. I made DH's with the mustard but mine with thousand island dressing. I just can't eat mustard. Baked up quickly and were quite tasty, though I kept wanting the kraut flavor. All in all a great sandwich that I would make agian! Made for the Babes of ZWT4.

Kim127 May 31, 2008