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Nutrition Facts
Serving Size 405 g
(Approx. 6 Servings)
Amount Per Serving
Calories 690 Calories From Fat 360
% Daily Value*
Total Fat 40 g 62%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 175 mg 58%
Sodium 2720 mg 113%
Total Carbohydrate 39 g 13%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 41 g
Vitamin A 6% Iron 30%
Vitamin C 25% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Harvest Moon Reuben Sandwich

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

12 H-E-B Essential Grains Jewish Rye Bread, sliced
1 Lb H-E-B Deli Corned Beef, thinly sliced
32 Oz H-E-B Sauerkraut, drained
6 H-E-B Natural Sliced Swiss Cheese
1/3 cup(s) Dijon mustard
2 Tbsp H-E-B Extra Virgin Olive Oil
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Place 6 slices of rye bread on a sheet pan; divide corned beef among the 6 slices, then top with 1/2 cup sauerkraut and 1 slice of cheese; spread remaining 6 slices of rye bread with 1 tablespoon mustard, and place on sandwiches.
Heat a large skillet over medium heat 3 minutes, then add 2 tablespoons olive oil and cook three sandwiches at a time 2-3 minutes on each side until browned.



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