Open-Faced Sausage and Canadian Swiss Reubens

Open-Faced Sausage and Canadian Swiss Reubens 150 Image by: Open-Faced Sausage and Canadian Swiss Reubens 150 Author: Canadian Living

  • Portion size 4 servings

Ingredients

Method

Split sausages lengthwise almost all the way through; open like book. Heat oil in large skillet over medium heat; cook sausages, turning once, until browned, about 6 minutes.

Stir in caraway seeds and cook for 30 seconds. Stir in sauerkraut and wine; cook until almost no liquid remains, about 5 minutes.
 
Spread mustard over 1 side of each slice of toast; place, mustard side up, on greased baking sheet. Top with sauerkraut mixture and sausage. Top each with 2 slices cheese. Broil, watching closely, until cheese is bubbly and browned, about 2 minutes. Makes 4 servings. 

Nutritional facts Per serving: about

  • Sodium 1,427 mg
  • Protein 35 g
  • Calories 607.0
  • Total fat 41 g
  • Potassium 463 mg
  • Cholesterol 120 mg
  • Saturated fat 18 g
  • Total carbohydrate 22 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 50.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Open-Faced Sausage and Canadian Swiss Reubens

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