Smoky Wild Rice Reuben Tartines

Nancy Judd, Alpine, UT
2021 wild rice recipe contest finalist

    2 tbsp chive and onion cream cheese, softened
    1/3 cup mayonnaise
    ¾ cup shredded sharp cheddar cheese
    1/3 cup shredded smoked Gouda cheese
    1½ tsp smoked paprika, divided
    1 tsp caraway seeds, divided
    ½ cup sauerkraut, well drained, patted dry
    4 slices thick cut, black pepper bacon, cooked crisp and chopped, divided
    1 cup cooked wild rice
    3 oz deli corn beef, chopped
    1½ cups finely shredded coleslaw blend
    2 tbsp finely diced red onion
    2/3 cup Thousand Island dressing, divided
    salt and pepper, to taste
    4 large slices marbled rye bread, toasted
    chopped fresh parsley, garnish

In medium bowl, combine cream cheese, mayonnaise, cheeses, 1 tsp paprika, ½ tsp caraway seeds, sauerkraut, and three quarters of the bacon; mix well. Add wild rice and corned beef; mix until well blended. In another bowl, toss coleslaw, onion, and 5 tbsp dressing. Add ¼ tsp caraway seed, salt, and pepper. Spread 1½ tbsp Thousand Island on one side of each piece of toast; spread to edges. Evenly spread wild rice mixture to edges. Place on baking pan; broil until cheese is hot and bubbly. Evenly spread coleslaw mixture on toast. Sprinkle with remaining bacon, caraway seeds, and paprika; top with parsley.

2 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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