Open-faced latke reuben
If you’re a fan of transforming leftovers into a unique, new dish, this recipe is for you. It takes two leftover latkes (potato pancakes) and turns them into a hearty, open-faced version of a beloved deli classic. You can easily double the recipe to serve more people and use up more latkes, or cut it in half if you have just a single latke to use up.
2 item(s), about 3 oz each
Cooked lean corned beef
⅓ cup(s), drained
Light Swiss cheese
1 oz, shredded
- Preheat the oven to 350°F. Line a small sheet pan with foil or parchment paper.
- Arrange the latkes on the prepared pan. Bake until heated and re-crisped, about 5 minutes. Remove the pan from the oven (leave the oven on). Top the latkes evenly with the corned beef, sauerkraut, and cheese. Bake until the cheese melts, 4 to 5 minutes.
- Serving size: 1 latke sandwich