Open Faced Reuben Sandwich

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

• Ready In: 20 mins
• Serves: 6

Ingredients

• For the Classic Russian dressing

• 1⁄4 cup mayonnaise
• 1  tablespoon chili sauce or 1  tablespoon ketchup
• 1  tablespoon green onion, finely chopped
• 1⁄2 teaspoon Worcestershire sauce

• For the Reuben

• 6  slices  rye bread
• 1  lb corned beef, thinly sliced
• 1 1⁄2 cups sauerkraut, well drained
• 6  slices swiss cheese

Directions

1. DRESSING: In a small bowl, mix mayonnaise, chili sauce, onion and Worcestershire until well blended.
2. SANDWICH: Spread dressing on one side of each bread slice.
3. Cover with layers of corned beef; top each sandwich with about 1/4 cup sauerkraut and 1 slice of Swiss cheese.
4. 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.
5. To lightly brown the cheese, place the sandwiches briefly under a preheated broiler, watching carefully to avoid burning cheese.