If you have a soft spot for deli classics, this Reuben Open-Faced Sandwich Recipe is going to steal your heart and satisfy your cravings in the best way possible. Imagine layers of tender corned beef, tangy sauerkraut, and gooey Swiss cheese piled high on lightly toasted rye bread, all brought together with the creamy kick of Thousand Island dressing. This open-faced version is quick to assemble and perfect for when you want all the iconic flavors of a Reuben sandwich but with a lighter, mess-free twist. Trust me, once you try this, it will become your go-to comfort meal for weeknights or casual gatherings. Ready to dive into a deliciously melty, tangy, and savory treat? Let’s get started!
Ingredients You’ll Need
The magic of this Reuben Open-Faced Sandwich Recipe lies in its simple, well-chosen ingredients that each bring something special to the plate. From the earthiness of rye bread to the salty richness of corned beef, every component plays a key role in balancing taste, texture, and color.
- Rye bread: The classic foundation whose firm texture holds all toppings without getting soggy.
- Corned beef: Thinly sliced and savory, it delivers the star meaty flavor that Reubens are known for.
- Sauerkraut: Drained well to add a bright, tangy crunch that cuts through the richness.
- Swiss cheese: Melted to creamy perfection, it creates that irresistible gooey layer on top.
- Thousand Island dressing: Creamy with a hint of sweetness, this ties all the flavors together beautifully.
- Butter: Optional but recommended for toasting the bread to golden perfection for an extra buttery crisp.
- Garnishes (parsley or caraway seeds): Fresh parsley adds color and freshness while caraway seeds give a traditional aromatic touch.
How to Make Reuben Open-Faced Sandwich Recipe
Step 1: Toast the Bread
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper for an easy cleanup. Lightly toast your rye bread slices—either pop them in a toaster or toast them gently in a skillet with a bit of butter if you love that rich, golden edge. This step ensures your bread becomes a sturdy base that won’t turn soggy once topped.
Step 2: Layer the Dressing
Now spread about one tablespoon of Thousand Island dressing evenly over each toasted slice. This creamy layer acts like a delicious glue, bringing tang, sweetness, and moisture to complement the savory beef and tangy kraut perfectly.
Step 3: Add Corned Beef and Sauerkraut
Next comes the star of the show: pile about 2 ounces of thinly sliced corned beef onto each bread slice. Over that, evenly distribute your drained sauerkraut, making sure not to overload but still getting that wonderful sharp and tangy crunch with every bite.
Step 4: Top with Swiss Cheese and Bake
Lay a slice of Swiss cheese atop each mound of sauerkraut and corned beef, then place the sandwiches on the baking sheet. Pop them in the oven and bake for 10 to 12 minutes, or until the cheese is melted and bubbly. For a golden, bubbly finish, you can broil them for an additional 1 to 2 minutes — just keep a close eye to avoid burning.
Step 5: Garnish and Enjoy
Once out of the oven, sprinkle with chopped fresh parsley or a pinch of caraway seeds if you’d like. These garnishes give that extra pop of flavor and freshness that make this Reuben Open-Faced Sandwich Recipe feel both comforting and special every single time.
How to Serve Reuben Open-Faced Sandwich Recipe
Garnishes
Fresh parsley chopped finely adds a bright, herbal note that contrasts beautifully with the rich cheese and meat. If you want a more authentic twist, try sprinkling caraway seeds for their distinctive slightly sweet and earthy flavor. Either way, these garnishes make your sandwich feel like a thoughtfully plated meal.
Side Dishes
To round out your meal, I love serving these open-faced Reubens with crispy dill pickles or a refreshing coleslaw. The acidity and cool crunch from these sides complement the warm, melty sandwich perfectly, making every bite exciting and balanced.
Creative Ways to Present
Looking to impress guests or add a little flair? Try cutting the sandwiches into smaller, appetizer-sized portions and arrange them on a platter for a fun party snack. You can also swap rye for pumpernickel or marbled rye for a subtly different flavor and an eye-catching swirl pattern. Experimenting with garnishes like pickled onions or whole-grain mustard on the side can bring surprising new dimensions to this classic favorite.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers—which I doubt because these usually disappear fast—store them in an airtight container in the fridge. They should stay good for up to 2 days, keeping the flavors intact though the bread may soften slightly.
Freezing
Because this sandwich contains sauerkraut and toasted bread, freezing isn’t ideal as it may affect the texture adversely. However, you can freeze leftover corned beef and sauerkraut separately if you want to prepare sandwiches fresh later on without losing quality.
Reheating
To reheat your leftover open-faced Reuben, pop it in a toaster oven or conventional oven at 350°F for about 8 to 10 minutes until warmed through and the cheese remelts. Avoid microwaving to prevent soggy bread and maintain that signature crispness.
FAQs
Can I use Russian dressing instead of Thousand Island?
Absolutely! Russian dressing works wonderfully as a tangy, spicy alternative and is actually quite traditional in some Reuben recipes. It will give your sandwich a little extra zing that’s just as delicious.
Is it important to drain the sauerkraut?
Yes, draining and patting the sauerkraut dry helps prevent your toasted bread from getting soggy and keeps the sandwich’s texture just right. Plus, it intensifies the sauerkraut’s tanginess without excess moisture.
Can I make this sandwich vegetarian?
Of course, you can swap out the corned beef for hearty grilled mushrooms or slices of roasted tempeh and keep the rest of the toppings the same for a satisfying vegetarian twist.
How can I make this sandwich gluten-free?
Simply replace the rye bread with your favorite gluten-free bread option. Toast it lightly before assembling to ensure it holds up well under the toppings.
What is the best cheese to use if I don’t have Swiss?
Swiss cheese’s mild nuttiness and excellent melting quality make it ideal, but Gruyère or provolone are great substitutes if needed—they melt beautifully and complement the flavors in a similar way.
Final Thoughts
Making this Reuben Open-Faced Sandwich Recipe is like giving yourself a warm hug on a plate—comforting, flavorful, and delightfully easy. Whether you’re craving that classic deli experience or want a quick, satisfying meal, this recipe delivers every time. So grab your favorite rye bread, get those layers of corned beef and sauerkraut ready, and enjoy a sandwich that’s packed full of nostalgia and happiness. I can’t wait for you to try it and fall in love just like I did!
Print
Reuben Open-Faced Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 open-faced sandwiches
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A delicious open-faced Reuben sandwich featuring toasted rye bread layered with savory corned beef, tangy sauerkraut, melted Swiss cheese, and a spread of creamy Thousand Island dressing, baked to perfection for a warm and satisfying meal.
Ingredients
Bread and Spread
- 4 slices rye bread
- ¼ cup Thousand Island dressing
Fillings
- 8 oz sliced corned beef
- 1 cup sauerkraut (drained and patted dry)
- 4 slices Swiss cheese
Optional
- 1 tbsp butter (optional, for toasting)
- Chopped parsley or caraway seeds for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 375°F and line a baking sheet with parchment paper to prepare for baking the sandwiches.
- Toast the bread: Lightly toast the rye bread slices either in a toaster or on a skillet with a little butter if preferred to add flavor and crispness.
- Assemble the sandwiches: Place the toasted bread slices on the prepared baking sheet, then spread about 1 tablespoon of Thousand Island dressing on each slice evenly.
- Add the fillings: Layer the corned beef evenly over the dressing, then divide the drained sauerkraut on top of the meat. Finish each sandwich with a slice of Swiss cheese.
- Bake the sandwiches: Bake in the oven for 10 to 12 minutes, until the cheese is melted and bubbly, indicating the sandwiches are warm and ready.
- Garnish and serve: Optionally, sprinkle chopped parsley or caraway seeds over the sandwiches for extra flavor and garnish. Serve the open-faced Reubens warm.
Notes
- For extra crispiness, broil the assembled sandwiches for the last 1–2 minutes of baking.
- You can substitute Russian dressing for Thousand Island dressing if preferred.
- Serve with a side of pickles or coleslaw to make it a complete meal.
