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
Scale
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.
