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Introduction
The Reuben sandwich has long been a classic in the culinary world, celebrated for its irresistible combination of corned beef, tangy sauerkraut, Swiss cheese, and creamy Russian dressing, all packed between slices of rye bread. But what if we reimagined it? The open-faced Reuben offers a twist on the classic—a lighter, crispier, and equally flavorful experience. Whether you're hosting a gathering or treating yourself to a hearty meal, this open-top version invites the question: would you serve it or leave it?
Ingredients
For One Open-Faced Reuben:
1 slice of rye bread (toasted)
3 oz corned beef (thinly sliced)
¼ cup sauerkraut (drained)
1 slice of Swiss cheese
1–2 tbsp Russian or Thousand Island dressing
Fresh dill or parsley for garnish (optional)
Directions
Prepare the Bread: Toast the rye bread until it's golden and crisp to provide a sturdy base.
Layer the Ingredients:
Spread a thin layer of Russian dressing over the toasted bread.
Add the corned beef slices evenly over the bread.
Spoon the sauerkraut on top of the beef, ensuring it's well-drained to avoid sogginess.
Place the Swiss cheese slice on top.
Broil to Perfection: Preheat your oven's broiler. Place the assembled sandwich on a baking sheet and broil for 2–3 minutes, or until the cheese is bubbly and slightly golden.
Garnish and Serve: Remove from the oven, garnish with fresh dill or parsley if desired, and serve immediately.
Serving and Storage Tips
Serve Immediately: The open-faced Reuben is best enjoyed fresh out of the oven for maximum crispness and gooey cheese.
Leftover Tips: If you have leftovers, store the components separately. Reheat the bread and assemble just before serving to maintain texture.
Variations
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