Best Open Faced Reuben Recipes

OPEN-FACED REUBEN

Open-Faced Reuben image

Really the amounts are only a guideline, you may use as much as desired, my family loves them piled high, amounts are for one sandwich --- if desired you could toast 2 slices of bread and make it into a sandwich, use the largest slice of pumpernickle for this! --- see my recipe#188009

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 slice dark rye pumpernickel bread
1 tablespoon soft butter
1/4 lb shaved pastrami or 1/4 lb corned beef
2 -3 ounces sauerkraut, drained
thousand island dressing (use any amount desired) or Russian salad dressing (use any amount desired)
2 slices swiss cheese (can use mozzarealla but Swiss is better)

Steps:

Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
Pile the meat on top of the bread, then the sauerkraut on top of the meat.
Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich).
Set oven to broiler heat.
Broil for about 2-4 minutes or until the cheese has melted.
Serve warm with more dressing if desired.
Serve sandwich on a plate with knife and fork.

OPEN FACED REUBEN SANDWICH

Open Faced Reuben Sandwich image

I love Reubens and this one is really good! To make a Rachel sandwich, substitute thinly sliced turkey for the corned beef.

Provided by keen5

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup mayonnaise
1 tablespoon chili sauce or 1 tablespoon ketchup
1 tablespoon green onion, finely chopped
1/2 teaspoon Worcestershire sauce
6 slices rye bread
1 lb corned beef, thinly sliced
1 1/2 cups sauerkraut, well drained
6 slices swiss cheese

Steps:

DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
SANDWICH: Spread dressing on one side of each bread slice.
Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
Arrange on foil-lined baking sheet and bake in 375 F oven for about 5 minutes or until cheese begins to melt and sandwich is warm.
To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.

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