Imagine sinking your teeth into a mouthwatering masterpiece that combines the tangy crunch of sauerkraut, the rich, savory corned beef, and the melty goodness of Swiss cheese - all perfectly balanced on a crispy slice of rye bread. These Open Faced Reuben Sandwiches aren't just a meal; they're a culinary experience that transforms a classic deli favorite into a gourmet home-cooked delight that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 slices of rye bread
- 1 cup corned beef, sliced
- 1/2 cup sauerkraut, drained
- 2 slices Swiss cheese
- 2 tablespoons Russian dressing
Instructions
- Begin by gathering all your ingredients: 2 slices of rye bread, 1 cup of sliced corned beef, 1/2 cup of drained sauerkraut, 2 slices of Swiss cheese, and 2 tablespoons of Russian dressing.
- Preheat your oven to 400°F (200°C) to prepare for toasting the sandwiches.
- While the oven is preheating, take the slices of rye bread and place them on a baking sheet. This will be the base for your open-faced sandwiches.
- Spread 1 tablespoon of Russian dressing evenly over each slice of rye bread, ensuring that the surface is well coated for added flavor.
- Next, layer the sliced corned beef generously on top of the Russian dressing on each slice of bread. Make sure to distribute the corned beef evenly to ensure each bite is flavorful.
- After the corned beef, add a layer of drained sauerkraut on top of the beef. Spread it out evenly to cover the meat.
- Place a slice of Swiss cheese on top of the sauerkraut on each open-faced sandwich. The cheese will melt beautifully in the oven.
- Once your oven is preheated, carefully place the baking sheet with the sandwiches in the oven. Bake for about 10 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown.
- After 10 minutes, remove the sandwiches from the oven and let them cool for a minute before serving. This will make them easier to handle.
- Serve the open-faced Reuben sandwiches hot, with additional Russian dressing on the side if desired. Enjoy your delicious creation!
Tips
- Choose high-quality corned beef for the most authentic and flavorful result. Deli-sliced meat works best for even distribution.
- Drain the sauerkraut thoroughly to prevent your sandwich from becoming soggy. A quick pat with a paper towel can help remove excess moisture.
- For extra crispiness, you can lightly toast the rye bread before adding toppings.
- Use freshly grated Swiss cheese if possible, as it melts more smoothly than pre-packaged sliced cheese.
- Keep an eye on the sandwiches while baking to prevent burning - every oven can have slight temperature variations.
- Let the sandwiches rest for a minute after baking to allow the cheese to set and make them easier to handle.
- Serve with extra Russian dressing on the side for those who love an extra tangy kick!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 38g
Protein: 30g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 85mg
